Mexican Shrimp & Black Bean Rice Bowls

🥘 Ingredients

• black pepper
  2 p big pinch. Cook, stirring, until softened, 3–4 minutes. Then add @black beans{2%unit
• butter
  4 tbsp, 3 tsp or 1 TBSP+
• cilantro
  ½ ounce, ½ ounce
• cooking oil
  4 tsp
• cotija cheese
  1 c
• fresh red salsa
  8 oz
• green bell pepper
  4 unit
• jasmine rice
  1.5 c
• lime
  3 unit
• mexican spice blend
  2 tbsp, 1 tbsp(rest)
• red onion (half, sliced)
  3 unit
• salt
  2 tsp
• shrimp
  20 oz
• sugar
  1 tsp
• water
  1¼ cup

🍳 Cookware

• small pot
• medium pot
• large

1. 

   1

   In a small pot , combine jasmine rice with water and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer; cook until rice is tender, ⏱️ 15-18 minutes . While the rice cooks, halve, peel, and dice red onion , slicing the remaining half into thin strips. Trim, deseed, and thinly slice green bell pepper into strips. Zest and quarter lime . Finely chop cilantro . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt: 1 tsp, red onion: 1 unit (half), green bell pepper: 1 unit, lime: 2 unit, cilantro: ½ ounce
2. 

   2

   While rice remains covered off heat, wash and dry produce. Halve, peel, and dice `half` of red onion ; slice remaining onion into strips. Spit out the remaining; halve, core, and thinly slice green bell pepper into strips. Zest and quarter lime . Chop cilantro finely. Keep covered off heat until ready to serve.

   red onion: 1 unit, green bell pepper: 1 unit, lime: 1 unit, cilantro: ½ ounce
3. 

   3

   In a medium pot , heat a drizzle of cooking oil over medium-high. Add the diced onion (chop), sugar , and a big pinch of salt and black pepper and their liquid, half of mexican spice blend , another pinch of salt , and pepper. Cook until thickened, ⏱️ 7 minutes . Shut the heat; mix in 1 TBSP butter and a squeeze of lime juice. Arrange beans aside.

   cooking oil: 2 tsp, sugar: 1 tsp, black pepper: 2 p big pinch. Cook, stirring, until softened, 3–4 minutes. Then add @black beans{2%unit, mexican spice blend: 2 tbsp, salt: 1 tsp, butter: 4 tbsp, lime
4. 

   4

   While the beans cook, heat another drizzle of cooking oil in a large skillet over medium-high. Add red onion and green bell pepper , along with salt and pepper; cook until lightly charred, ⏱️ 4 minutes .

   cooking oil: 2 tsp, red onion: 1 unit (sliced), green bell pepper: 2 unit
5. 

   5

   Add shrimp and all remaining mexican spice blend to the pan, fix salt and pepper. Cook, stirring occasionally, until shrimp turn pink and opaque, ⏱️ 5 minutes .

   shrimp: 20 oz, mexican spice blend: 1 tbsp(rest)
6. 

   6

   When rice is ready, fluff it with butter and some more salt and pepper; divide among bowls. Top with shrimp and cooked chili-green mixture, sautéed beans, fresh red salsa , cotija cheese , and finish with chopped cilantro and lime wedges from zested limes.

   butter: 3 tsp or 1 TBSP+, fresh red salsa: 8 oz, cotija cheese: 1 c