Spicy Tex-Mex Shrimp & Queso Rice Bowls

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• fajita spice blend
  1 packet
• garlic powder
  1 tsp
• green bell pepper
  1 unit
• onion
  1 unit
• queso blanco
  2 oz
• salt
  ½ tsp, ½ tsp
• scallions
  3 unit
• shrimp
  8 oz
• tomato
  2 unit
• water
  ¾ cup
• white rice
  ½ cup

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine white rice and water . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes .

   white rice: ½ cup, water: ¾ cup
2. 

   2

   While rice cooks, wash and dry all produce.
3. 

   3

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

   cooking oil: 2 tbsp, onion: 1 unit, green bell pepper: 1 unit
4. 

   4

   Open package of shrimp and drain off any excess liquid. Add to pan with garlic powder , fajita spice blend , and a pinch of salt . Cook until shrimp turn pink ⏱️ 2 minutes . Pour in chicken stock concentrate and stir in butter until melted.

   shrimp: 8 oz, garlic powder: 1 tsp, fajita spice blend: 1 packet, salt: ½ tsp, chicken stock concentrate: 1 unit, butter: 1 tbsp
5. 

   5

   Meanwhile, in a small bowl , combine scallions , remaining tomato , salt , and black pepper to make salsa fresca.

   scallions: 3 unit, tomato: 2 unit, salt: ½ tsp, black pepper: ¼ tsp
6. 

   6

   Fluff cooked rice and stir in queso blanco until melted and creamy. Divide queso rice and Tex-Mex shrimp between bowls; top with salsa and serve.

   queso blanco: 2 oz