Spicy Tex-Mex Shrimp & Queso Rice Bowls

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• fajita spice blend
  2 tbsp
• garlic powder
  2 tsp
• green bell pepper (into strips)
  2 unit
• onion (thinly)
  2 unit
• queso blanco
  6 oz
• salt
• scallions
  4 unit
• shrimp
  20 oz
• tomato (into 1/4-inch pieces)
  4 unit
• water
  1 c
• white rice
  1 c

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine white rice and water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes (15-18 minutes). Keep covered off heat until ready to serve.

   white rice: 1 c, water: 3/4 c
2. 

   2

   While rice cooks, wash and dry produce. Halve, peel, and thinly slice onion . Halve, core, and thinly slice green bell pepper . Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   onion: 2 unit (thinly), green bell pepper: 2 unit (into strips), scallions: 4 unit, tomato: 4 unit (into 1/4-inch pieces)
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until just beginning to soften, about ⏱️ 2 minutes .

   cooking oil: 2 tsp
4. 

   4

   Open package of shrimp and drain off any excess liquid. To the pan with veggies, add shrimp, scallion whites, garlic powder , fajita spice blend , half the tomatoes, salt , and black pepper . Cook, stirring occasionally, until shrimp are cooked through and veggies are tender, 4-6 minutes. Stir in water , chicken stock concentrate , and butter (1/2 cup water and 2 tbsp butter for 4 servings). Cook, stirring constantly, until butter has melted and sauce has thickened, ⏱️ 2 minutes .

   shrimp: 20 oz, garlic powder: 2 tsp, fajita spice blend: 2 tbsp, salt, black pepper, water: 4 tbsp, chicken stock concentrate: 2 unit, butter: 2 tbsp
5. 

   5

   Meanwhile, in a small bowl , combine scallion greens, remaining tomatoes, salt, and black pepper. Fluff the rice with a fork. Stir in queso blanco until fully combined. Taste and season with salt and pepper if desired.

   queso blanco: 6 oz
6. 

   6

   Divide queso rice and Tex-Mex shrimp mixture between bowls; top with salsa and serve.