Name: Floribbean Pasta "Risotto"
Prep time: 10 min
Cook time: 16 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 1 sweet red pepper, chopped; 2 large cloves garlic, finely chopped; 1 pound orzo pasta; 2 cans (14-1/2 ounces each) fat-free, reduced-sodium chicken broth plus enough water to make total of 4 cups; 2 cups Florida orange juice (not from concentrate); 1/4 cup sherry-wine vinegar; 1 1/2 teaspoons Caribbean jerk seasoning; 1 1/2 pounds medium-size shrimp, shelled and deveined; 1 can (about 15 ounces) black beans, drained and rinsed; 1/4 cup chopped fresh cilantro

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 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 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.

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Floribbean Pasta "Risotto"

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