Rye Free Classic Shrimp Burrito Bowls

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the shrimp

1 lb large shrimp, peeled and deveined, tails removed
1 tsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
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1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the cilantro-lime rice

1 ½ cups long-grain white rice
2 ¾ cups water
½ tsp salt
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the bowls

1 can (15 oz) black beans, drained and rinsed
½ tsp ground cumin
¼ tsp salt

For the pico de gallo

3 medium roma tomatoes, diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

1 large avocado, sliced or diced
½ cup sour cream
1 cup shredded cheddar cheese
lime wedges, for serving (optional)

Instructions

1
Combine the chili powder, cumin, smoked paprika, garlic powder, 1/4 tsp salt, and black pepper in a small bowl. Add the shrimp and toss until evenly coated.
2
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.

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