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.
4 oz Butter
2 cup Brown Rice
1 pckg Goya® Sazon con Culantro y Achiote
3 cup Chicken Stock
1 Tbsp Coconut Oil
1 lb Large Shrimp
1 tsp Chili Powder
1 tsp Ground Cumin
1 pinch Salt
1 pinch Freshly Ground Black Pepper
1 pinch Garlic Powder
15 oz Canned Black Beans
1 Tbsp Fresh Cilantro
In a medium pot, melt the Butter and let it start to bubble over medium heat. Add in the Brown Rice and Goya® Sazon 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 zest and juice, Chili Powder, Ground Cumin, Salt, Freshly Ground Black Pepper and Garlic Powder to make a gorgeous, fragrant sauce for the shrimp to cook in.
Add the Canned Black Beans and Fresh Cilantro. 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 Lime 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 Avocado and Lime Wedges. Serve immediately and enjoy!