Food Network Magazine - (12)December 2020

weeknight

cooking

CUBAN BLACK BEAN BOWL

WITH CHICKEN
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 cup converted white rice
¼ cup orange juice
¼ cup white vinegar
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken thighs,
cut into 1½-inch pieces
¾ teaspoon dried oregano
1 small red bell pepper, chopped
1 15-ounce can black beans, drained and rinsed
4 cloves garlic, finely chopped
¾ teaspoon ground cumin
½ cup fresh cilantro, roughly chopped, plus more for topping

1. Preheat the broiler. Cook the rice as the label directs; cover
   and set aside to keep warm. Meanwhile, whisk the orange juice,
   3 tablespoons each vinegar and olive oil, ½ teaspoon salt and
   a few grinds of pepper in a small bowl. Toss the chicken with
   3 tablespoons of the vinaigrette, ½ teaspoon oregano and
   a pinch of salt on a rimmed baking sheet (set aside the remaining
   vinaigrette). Let marinate at room temperature, 10 minutes.


2. Heat the remaining 1 tablespoon olive oil in a medium skillet
   over medium heat. Add the bell pepper and cook, stirring
   occasionally, until softened and lightly browned, about
   10 minutes. Add the beans, garlic, cumin and remaining
   ¼ teaspoon oregano; season with salt and pepper. Cook,
   stirring, until the garlic is just softened, 1 minute. Add ⅔ cup
   water and the remaining 1 tablespoon vinegar. Cook, stirring
   occasionally, until the beans are softened but still saucy,
   3 to 5 minutes. Remove from the heat and stir in the cilantro.


3. Meanwhile, broil the chicken until lightly charred and
   cooked through, 8 to 10 minutes. Top each serving of rice
   with the beans and chicken. Drizzle with the remaining
   vinaigrette and top with more cilantro.

Per serving: Calories 550; Fat 21 g (Saturated 4 g); Cholesterol 104 mg;
Sodium 688 mg; Carbohydrate 59 g; Fiber 7 g; Sugars 3 g; Protein 30 g

SHRIMP AND POTATO SALAD

WITH ARUGULA PESTO

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 pound small red potatoes, cut into 1-inch pieces

Kosher salt

12 ounces green beans, trimmed

1 cup assorted cherry tomatoes, halved

5 ounces baby arugula (about 6 cups)

¼ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons pine nuts

2 tablespoons grated parmesan cheese

2 cloves garlic, chopped

1 teaspoon grated lemon zest, plus the juice of 1 lemon

Freshly ground pepper

Pinch of red pepper flakes

1 pound large shrimp, peeled, deveined and patted dry

1. Put the potatoes in a large saucepan, cover with cold water and
   season with salt. Bring to a boil, then reduce the heat to a gentle boil
   and cook until fork-tender, 8 to 10 minutes. Remove the potatoes
   with a slotted spoon to a large bowl, leaving the water in the pot.


2. Fill a separate large bowl with ice water. Return the pot of
   water to a boil, add the green beans and cook until crisp-tender,
   5 to 7 minutes. Drain and transfer to the ice water. Drain the beans
   again and add to the potatoes. Add the cherry tomatoes.


3. Combine 2 cups arugula, ¼ cup olive oil, the pine nuts,
   parmesan, half of the garlic, half of the lemon juice, ¼ teaspoon
   salt and a few grinds of pepper in a food processor. Process until
   smooth. Pour the pesto over the vegetables and toss to coat.


4. Heat 1 tablespoon olive oil in a large skillet over medium-high
   heat; add the red pepper flakes and remaining garlic and cook
   30 seconds. Add the shrimp, sprinkle with the lemon zest and
   season with salt and pepper. Cook, turning once, until pink,
   3 to 4 minutes. Remove from the heat.


5. Toss the remaining arugula, 1 tablespoon olive oil and the lemon
   juice in a bowl; season with salt and pepper. Divide the arugula
   among shallow bowls and top with the vegetables and shrimp.
   Per serving: Calories 420; Fat 25 g (Saturated 4 g); Cholesterol 137 mg;
   Sodium 526 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 6 g; Protein 23 g

148 FOOD NETWORK MAGAZINE ●DECEMBER 2020