Description
A delicious and nutritious shrimp and brown rice bowl with fresh vegetables and a creamy topping.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 cup brown rice
- 1 can (15 oz) black beans, rinsed
- 1 cup bell peppers, diced (mix of red and yellow)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, juiced
- 2 tsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 cup sour cream
- Salt to taste
Instructions
- Cook the brown rice according to package instructions (30-40 minutes).
- In a skillet over medium heat, add olive oil and sauté diced bell peppers until tender.
- Stir in shrimp along with chili powder and cumin; cook until shrimp is pink and opaque (3-4 minutes).
- Add rinsed black beans; stir gently and cook for another 2-3 minutes.
- Assemble bowls by layering cooked rice, shrimp mixture, chopped cilantro, and sliced avocado.
- Drizzle lime juice over each bowl and top with a dollop of sour cream. Serve warm.
Notes
- This recipe serves well as a quick weeknight meal.
- Feel free to customize the bowl with other vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl