Ingredients
How to make it
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1
In medium saucepan combine quinoa/brown rice blend, water, orange juice, garlic, honey, olive oil and chipotle pepper; bring to a boil.
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2
Reduce heat to medium-low; add contents of Spice Sack and stir well.
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3
Boil gently for 14-16 minutes until liquid is almost absorbed; stir in shrimp and corn. Cook 1 additional minute.
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4
Remove from heat; cover and let stand 5 minutes or until shrimp are opaque and fully cooked. Stir in cilantro and fluff with fork before serving.
Tips & Tricks
- Chipotle peppers in adobo sauce can be found in the Hispanic foods section of the grocery store.
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