Description
Your go-to fiesta in a bowl! Juicy shrimp, fluffy rice, and rainbow veggies come together in this 30-minute meal that tastes like a south-of-the-border vacation.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups (370g) long-grain white rice, rinsed
- 4 cups (950ml) chicken or vegetable broth
- 2 tablespoons olive oil, divided
- 1 medium red onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional for heat)
- 1 tablespoon taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 cup (175g) corn kernels (fresh, frozen, or canned)
- 1 lime, juiced, plus extra wedges for serving
- 1/4 cup (15g) fresh cilantro, chopped
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed rice with broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
- Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with half the taco seasoning, a pinch of salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until slightly softened.
- Add the bell peppers and jalapeño (if using) and cook for another 3-4 minutes until the vegetables begin to soften but still maintain some crispness. Stir in the garlic and remaining taco seasoning, cooking for 30 seconds until fragrant.
- Add the black beans and corn to the vegetable mixture, stirring to combine. Cook for 2-3 minutes until heated through. Transfer the mixture to a bowl and keep warm.
- In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the seasoned shrimp in a single layer. Cook for 2 minutes per side until pink and opaque. Remove from heat and squeeze half the lime juice over the shrimp.
- Divide the cooked rice among 4 bowls. Top with the vegetable-bean mixture and the cooked shrimp.
- Garnish each bowl with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice. Serve with additional lime wedges on the side.