Cilantro Chutney Shrimp Bowl

INGREDIENTS

1 ½ lbs peeled deveined shrimp

1½ cups raw basmati rice

1 1/3 cups diced beets

1 cup Monsoon Kitchens (MK) Cilantro Chutney

3 cups water

2 ½ cups raw spinach leaves

4 tsp olive oil

1/2 tsp salt

DIRECTIONS

1. Marinate shrimp in ½ cup MK Cilantro Chutney overnight.
2. Put basmati rice, olive oil, beets and water in a pot and bring to a boil.
3. Reduce heat and cook uncovered for 10 minutes.
4. Stir in spinach when rice is cooked.
5. Remove shrimp from marinade, bake at 350º F until cooked thoroughly.
6. Scoop 8 oz of rice in a bowl and top with 4-5 shrimp.
7. Drizzle MK Cilantro Chutney on top of the shrimp.