---
title: Spicy Tex-Mex Shrimp & Queso Rice Bowls
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/upgrade-chopped-chicken-breast-to-shrimp-tex-mex-chicken-bowls-with-queso-rice-and-salsa-fresca-68d653d49ed4d6794189e9c3"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Shellfish
  - Milk
tags: []
rating: 4.5
rating_count: 38
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Customers loved the wonderful flavors, with many praising the dish as amazing."
  - theme: Ease of prep
    text: "Some found the rice needed more time and water for better results."
nutrition:
  calories: 570
  protein: 28
  fat: 22
  saturated fat: 6
  carbohydrates: 61
  sugar: 12
  fiber: 4
  cholesterol: 245
  sodium: 1720
  potassium: 810
  calcium: 200
  iron: 1.4
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/spicy-tex-mex-shrimp-queso-rice-bowls.avif"
---
In a #small pot{}, combine @white rice{1%cup} and @water{3/4%cup} (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ~{18%minutes} (15-18 minutes). Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Halve, peel, and thinly slice @onion{2%unit}(thinly). Halve, core, and thinly slice @green bell pepper{2%unit}(into strips). Trim and thinly slice @scallions{4%unit}, separating whites from greens. Dice @tomato{4%unit}(into 1/4-inch pieces).

Heat a large drizzle of @cooking oil{2%tsp} in a #large pan{} over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until just beginning to soften, about ~{2%minutes}.

Open package of @shrimp{20%ounce} and drain off any excess liquid. To the pan with veggies, add shrimp, scallion whites, @garlic powder{2%tsp}, @fajita spice blend{2%tbsp}, half the tomatoes, @salt{}, and @black pepper{}. Cook, stirring occasionally, until shrimp are cooked through and veggies are tender, 4-6 minutes. Stir in @water{1/4%cup}, @chicken stock concentrate{2%unit}, and @butter{2%tbsp} (1/2 cup water and 2 tbsp butter for 4 servings). Cook, stirring constantly, until butter has melted and sauce has thickened, ~{2%minutes}.

Meanwhile, in a #small bowl{}, combine scallion greens, remaining tomatoes, salt, and black pepper. Fluff the rice with a fork. Stir in @queso blanco{6%ounce} until fully combined. Taste and season with salt and pepper if desired.

Divide queso rice and Tex-Mex shrimp mixture between bowls; top with salsa and serve.