Mexican Shrimp & Black Bean Rice Bowls

🥘 Ingredients

• black beans
  1½ cups
• black pepper
  to taste
• butter
  1 tbsp
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• cotija cheese
  ½ cup
• fresh red salsa
  1 c
• green bell pepper
  1
• jasmine rice
  1 c
• lime
  2
• mexican spice blend
  1 packet
• red onion
  1
• salt
  to taste
• shrimp
  10 oz
• sugar
  1 tsp
• water
  1¼ cups

🍳 Cookware

• small pot
• medium pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cups, salt: to taste
2. 

   2

   Wash and dry green bell pepper , red onion , cilantro , and lime .

   green bell pepper: 1, red onion: 1, cilantro: 1 bunch, lime: 2
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add diced red onion, ½ tsp sugar , and a big pinch of salt and black pepper . Cook, stirring, until softened ⏱️ 3 minutes .

   cooking oil: 2 tbsp, sugar: 1 tsp, black pepper: to taste
4. 

   4

   While onions cook, heat a drizzle of cooking oil in a large pan over medium-high heat.
5. 

   5

   To pan with veggies, add shrimp , remaining mexican spice blend , a big pinch of salt, and black pepper. Cook, stirring, until shrimp are pink and cooked through ⏱️ 4 minutes .

   shrimp: 10 oz, mexican spice blend: 1 packet
6. 

   6

   Fluff jasmine rice with a fork and stir in lime zest, 1 tbsp butter , salt, and black pepper.

   butter: 1 tbsp
7. 7

   Toss warm black beans into the pan with shrimp. Divide rice between bowls and top with shrimp and black bean mixture, fresh red salsa , diced green bell pepper, cotija cheese , and chopped cilantro. Serve with remaining lime wedges.

   black beans: 1½ cups, fresh red salsa: 1 c, cotija cheese: ½ cup