Ingredients:

  • 1.5 cups long-grain white rice
  • 2 cups water
  • 2 tbsp lime juice
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp salt
  • 1 lb large shrimp, peeled and deveined
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.25 tsp cayenne pepper
  • 1 large ripe avocado, sliced
  • 2 tbsp lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Rinse the rice under cold water until clear. Combine rice, water, and salt in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Once cooked, fluff with a fork and stir in 2 tablespoons of lime juice and chopped cilantro.
  2. Pat the shrimp completely dry with paper towels. In a small bowl, toss shrimp with smoked paprika, garlic powder, cumin, and cayenne.
  3. Heat avocado oil in a skillet over medium-high heat. Add shrimp in a single layer; cook for 2 minutes per side until opaque and golden-brown.
  4. Push the shrimp to the sides of the pan and add the rinsed black beans to the center. Stir for 2-3 minutes until heated through.
  5. Divide the cilantro lime rice among four bowls. Top with the shrimp and black bean mixture, sliced avocado, remaining lime juice, and fresh cilantro.