Shrimp Burrito Bowls
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.
1 stick Butter
2 cup Brown Rice
1 pckg Sazon Goya con Culantro y Achiote
3 cup Chicken Stock
1 tbsp Coconut Oil
1 lb Large Shrimp
2 tbsp Freshly Squeezed Lime Juice
1 tsp Chili Powder
1 tsp Cumin
1 pch Salt
1 pch Freshly Cracked Black Pepper
1 pch Garlic Powder
1 can 15 oz. Black Beans
1 tbsp Cilantro
4 Lime Wedge
In a medium pot, melt the Butter and let it start to bubble over medium heat. Add in the Brown Rice and Sazon Goya con Culantro y Achiote and let that all toast in the butter for about a minute.
Pour in the Chicken Stock 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 in it over medium high heat. Sear the Large Shrimp in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the Lime, Freshly Squeezed Lime Juice, Chili Powder, Cumin, Salt, Freshly Cracked Black Pepper and Garlic Powder to make a gorgeous, fragrant sauce for the shrimp to cook in.
Add the 15 oz. Black Beans and Cilantro. Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.
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 Avocado and Lime Wedge. Serve immediately and enjoy!