Tuesday 07 / May / 2024
Ingredients
1 packet shrimps
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 cup uncooked long-grain white rice
1 teaspoon lime zest
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 can black beans (15.5 ounces), drained and rinsed
2 cloves garlic, minced
1/4 cup chicken broth
1/2 teaspoon ground cumin
2 avocados, sliced
1 cup crumbled queso fresco
Tortilla chips
Preparation
Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan.
Add rice and return to a boil. Cover, reduce heat and simmer for 15 minutes or until water is absorbed.
Fluff with a fork. Stir in lime zest, lime juice and cilantro.
While rice cooks, bake butterfly shrimp according to package directions.
Meanwhile, combine black beans, garlic, chicken broth, cumin and 1/4 teaspoon each salt and pepper in a small saucepan. Simmer for 10 minutes.
Divide rice evenly between 4 bowls. Top with shrimp, black beans, avocado and queso fresco. Serve with tortilla chips.
