Ingredients
3/4
lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
1
tablespoon lime juice
1
tablespoon chili powder
1
teaspoon vegetable oil
1
teaspoon vegetable oil
1
large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
1
large onion, coarsely chopped (about 1 1/2 cups)
1/8
teaspoon salt
1/8
teaspoon pepper
1
bag (10 oz) frozen brown rice
1
can (15 oz) black beans, drained, rinsed
1/4
cup chopped cilantro
1
tablespoon lime juice
1/4
teaspoon salt
1/2
avocado, chopped (about 1/2 cup)
1/2
cup chopped tomato
4
tablespoons light sour cream
Additional lime wedges, if desired
Preparation
In medium bowl, mix all Shrimp ingredients except oil; set aside.
In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.
