Cooking Instructions
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Step 1
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)
and
Goya® Sazon con Culantro y Achiote (1 pckg)
and let that all toast in the butter for about a minute.
Step 2
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.
Step 3
Get out a large, deep skillet and heat the
Coconut Oil (1 Tbsp)
in it over medium high heat.
Step 4
Sear the
Large Shrimp (1 lb)
in the coconut oil until they becomes pink and opaque, about 4-6 minutes. Add the
Lime (1)
zest and juice,
Chili Powder (1 tsp)
,
Ground Cumin (1 tsp)
,
Salt (1 pinch)
,
Freshly Ground Black Pepper (1 pinch)
, and
Garlic Powder (1 pinch)
to make a gorgeous, fragrant sauce for the shrimp to cook in.
Step 5
Add the
Black Beans (1 can)
and
Fresh Cilantro (1 Tbsp)
. Let the whole mixture bubble gently for another 3-5 minutes to let all of the flavors meld together.
Step 6
Slice 1/4 inch off of each end of the other
Lime (1)
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.
Step 7
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
Avocados (2)
and Lime Wedges. Serve immediately and enjoy!
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