Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 cup black beans, rinsed and drained
- 1/2 cup chopped cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sliced avocado, shredded cheese, sour cream
Instructions
- Cook the long-grain white rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a bowl, toss the shrimp with chili powder, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
- In the same skillet, sauté red bell pepper and corn for 3-4 minutes until tender.
- Mix the cooked rice with black beans, and stir in the sautéed vegetables.
- Divide the rice mixture into serving bowls.
- Top each bowl with cooked shrimp, fresh cilantro, and a squeeze of lime juice.
- Add optional toppings such as sliced avocado, shredded cheese, or a dollop of sour cream.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- Experiment with different toppings like jalapeños, chopped tomatoes, or a drizzle of hot sauce for added spice.
- Make the rice spicy by adding a pinch of cayenne pepper or hot sauce to suit your taste.
- Prepare ingredients ahead of time for an even quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 160mg