Mojito Shrimp with Rice and Salsa

Start rice first:
2 cups rice
4 cups water
2 TBSP cilantro
2 tsp salt
2 tsp cumin
2 TBSP plive oil
Mix and start cooking in a rice cooker or on stove top (bring to boil and then simmer for 20 mins, covered). During the last 4-5 minutes of cooking, add 1 cup of kidney beans to rice.

Then start shrimp:
4-5 cups of shrimp
2 tsp. garlic, minced
2 tsp. cumin
1 tsp. coriander
2 TBSP olive oil

In a large skillet over med-hi heat, cook shrimp for 10 minutes or until the shrimp are opaque(depending on size of shrimp).

While shrimp and rice are cooking, make salsa:
1 cup limeade concentrate
2 TBSP mint, chopped
2 TBSP cilantro, chopped
2 cups mandarin orange slices
3 TBSP brown sugar
gently mix to combine

When ready to serve: rice, shrimp and then spoon some salsa over shrimp to taste.
Serves 6

Freezer Meal Option: Place rice ingredients in one bag, shrimp in another and salsa in a third. Place all three bags in one gallon freezer bag for cooking at a later day - don't forget to include cooking instructions!