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By Lillian Lin-Levitan a recent ASU Nutrition student

This warming dish has some of my most favorite flavors. I take it easy on the hotter spices only because I’m serving young kids as well as the grown-ups. If you like it hot just add some cayenne pepper to taste – that’s what I do when the occasion calls for it.

First and foremost – the spice mixture

• 2 tablespoons smoked paprika
• 3 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper

Red Beans and Rice

• 2 cup vegetable broth
• 1 tablespoon butter
• 1 can kidney beans
• 1 cup uncooked brown rice
• 1 white onion
• 6 cloves garlic
• dash of salt
• dash of pepper
• dash of paprika

In a large pan, melt butter and sauté chopped onion and garlic.

Add rinsed, uncooked brown rice. Add vegetable broth and spices, bring to a simmer and then reduce to low. Cook according to the directions on your rice.

Once rice is cooked and no liquid remains, mix in rinsed and drained beans. Add about ¾ of the preprepared spice mixture.

Shrimp

• 1 pound peeled and deveined shrimp
• 1 tablespoon melted butter
• Remaining ¼ of preprepared spice mixture

In a large bowl, mix all ingredients together.

Over medium heat, cook shrimp for about 5 minutes, stirring or flipping shrimp occasionally.

Put it all together!

Serve in a bowl with the bean and rice mixture on bottom, topped with shrimp.