From craving to table
Instructions
- 1
In a medium saucepan, combine rice and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- 2
While rice is cooking, in a small bowl mix together 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic, salt and pepper. Toss shrimp with this mixture until well coated.
- 3
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and cooked through. Remove from heat and squeeze the juice of 1 lime over the shrimp.
- 4
When rice is done, fluff with a fork. Stir in 1/4 cup chopped cilantro, lime zest, and juice of the remaining lime. Season with salt to taste.
- 5
Warm the black beans and corn in the microwave or in a small saucepan until heated through.
- 6
To assemble, divide cilantro-lime rice among 4 bowls. Top each with shrimp, black beans, corn, salsa, avocado slices, and diced red onion if using. Garnish with remaining cilantro and a dollop of sour cream if desired.