chipotle peppers

Heat 28 g oil in a large skillet over medium-high heat. Add 150 g diced onion, 10 g minced garlic, and cook until softened, 3 minutes.

Add 340 g shrimp, 100 g beans, and 180 g diced tomato. Sauté for 4 minutes until shrimp begin to turn pink.

Stir in 116 g rice, 303 g chicken broth, 4 g cumin, 3 g black pepper, and 4 g salt. Bring to a boil.