Floribbean Pasta "Risotto"

Makes 6
Prep 10 m
Cook 16 m
Stand 10 m



  1. 1 of 3 Heat the oil in a large saucepan over medium heat. Add the chopped onion, sweet red pepper and garlic; saute until the vegetables are softened and tender, for about 4 minutes.
  2. 2 of 3 Stir in the orzo, chicken broth mixture, orange juice, vinegar and Caribbean jerk seasoning. Bring to boiling, stirring frequently. Reduce the heat to medium-low and partially cover the saucepan; simmer for about 10 minutes, stirring occasionally.
  3. 3 of 3 Stir in the shrimp and drained black beans; simmer for 2 minutes. Remove the pan from the heat; cover the pan tightly and let stand for 10 minutes or until almost all the liquid is absorbed and the pasta has a creamy consistency. Stir in the cilantro and serve.
Nutrition Information for Floribbean Pasta "Risotto"
Servings Per Recipe: 6
Per Serving: 474 kcal cal., 578 mg sodium, 4 g fiber, 0 g sat. fat, 4 g Fat, total, 135 mg chol., 34 g pro., 75 g carb.