Shrimp Burrito Bowls

In a medium pot, melt theButter (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.

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.

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 McCormick® Garlic Powder (1 pinch) to make a gorgeous, fragrant sauce for the shrimp to cook in.

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.

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.

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!