Description
A vibrant bowl packed with flavor! Quick, healthy, and perfect for a weeknight meal.
Ingredients
Units
Scale
- 2 cups (473 ml) cooked white or brown rice
- 1 red pepper (sliced thin*)
- 1 small onion (sliced thin)
- 1 can black beans
- 1 can or bag frozen corn (drained and/or thawed)
- 2 teaspoons olive oil
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1 lime's juice
- 1 lbs (454 g) shrimp (peeled and deveined)
- 2 tablespoons sliced green onions
- shredded cheese
- sour cream
- avocado
- salsa
- guacamole
Instructions
- Cook rice according to package instructions.
- Roast pepper, onion, and corn on a baking sheet at 400°F (204°C) for about 20 minutes.
- Cook black beans in a small pot over low heat.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add salt, chili powder, and shrimp; sauté for 2 minutes. Add green onions, flip the shrimp, and sauté for another 2 minutes, or until the shrimp are cooked. Remove shrimp from the pan.
- Assemble bowl with all ingredients and enjoy immediately.
Notes
- For extra flavor, marinate the shrimp in lime juice and chili powder for 15 minutes before cooking.
- If you don’t have fresh green onions, you can substitute 1 tablespoon of dried chives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 35
- Cholesterol: 150