This is such an amazing and healthy supper! The shrimp is so succulent and perfect with the tender rice, and the beans and avocado give them a lot of substance and flavor without being heavy.
Author: Jeanie and Lulu's Kitchen
Goya® Sazon con Culantro y Achiote
, peeled, deveined
, zested, juiced
Freshly Ground Black Pepper
, roughly chopped
, peeled, deseeded, thinly sliced
In a medium pot, melt the
Butter (1/2 cup)
and let it start to bubble over medium heat. Add in the
Brown Rice (2 cups)
Goya® Sazon con Culantro y Achiote (1 pckg)
and let that all toast in the butter for about a minute.
Pour in the
Chicken Stock (3 cups)
and let it come to a boil while you give everything a stir. Once it is boiling, put the lid on the pot and turn the heat down a little to medium low. Let the rice cook until tender, for about 30-35 minutes.
Get out a large, deep skillet and heat the
Coconut Oil (1 Tbsp)
in it over medium high heat.
Large Shrimp (1 lb)
in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the
zest and juice,
Chili Powder (1 tsp)
Ground Cumin (1 tsp)
Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
Garlic Powder (1 pinch)
to make a gorgeous, fragrant sauce for the shrimp to cook in.
Black Beans (1 can)
Fresh Cilantro (1 Tbsp)
. Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.
Slice 1/4 inch off of each end of the other
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Once the rice is ready, take it off of the heat and fluff it up with a fork. Scoop a generous helping of the rice into 4 bowls. Divide the shrimp mixture evenly among the 4 bowls on top of the rice. Top each burrito bowl with
and Lime Wedges. Serve immediately and enjoy!
Nutrition Per Serving
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