Cuban Mojo Shrimp with Black Beans and Rice

Juice the orange and limes into a bowl. Mince garlic. In a large mixing bowl, combine orange juice, lime juice, minced garlic (6 cloves), olive oil, and dried oregano. Season lightly with salt and pepper.

Add shrimp to the marinade, toss to coat, and let sit for 10–15 minutes at room temperature (or up to 4 hours refrigerated).

In a medium saucepan, bring vegetable broth to a boil. Add rice, stir, reduce heat to low, cover, and simmer for 15–18 minutes until tender and liquid is absorbed. Let rest off heat for 5 minutes.

While rice cooks, heat 1 tbsp olive oil in a medium skillet over medium heat. Add diced onion and cook until softened, about 4 minutes. Add minced garlic (2 cloves) and cumin, stirring for 30 seconds until fragrant.

Stir in drained black beans and 1/2 cup broth or water. Simmer for 5–7 minutes, stirring occasionally, until beans are warmed through and slightly creamy. Season with salt and pepper to taste.

Heat a large skillet over medium-high heat. Working in batches if needed, add marinated shrimp with some of the mojo liquid and cook for 2–3 minutes per side until pink and cooked through. Do not overcrowd the pan.

Pour any remaining mojo marinade into the skillet with cooked shrimp and toss gently to coat. Remove from heat.

Fluff cooked rice with a fork and divide among serving bowls. Top each with a portion of black beans, then arrange mojo shrimp on top.

Garnish with sliced green onion and serve with lime wedges on the side. Drizzle any remaining mojo sauce from the skillet over the bowl if desired.