Description
A vibrant and easy shrimp rice bowl packed with bold flavors, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup uncooked white rice
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add onion, bell pepper, and garlic to the skillet; sauté for 3-4 minutes until softened.
- Add shrimp, cumin, chili powder, salt, and pepper; cook for 4-5 minutes until shrimp are pink and cooked through.
- Stir in black beans and corn; cook for another 2 minutes to heat through.
- Serve the shrimp mixture over the cooked rice, garnished with fresh cilantro and lime wedges.
Notes
For extra spice, add diced jalapeños or hot sauce to taste. This dish pairs well with avocado slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 28g