Mexican Shrimp

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shrimp(454g)
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  Chili powder(8g)
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  Garlic powder(8g)
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  Cumin, Ground(4g)
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  1/2 teaspoon kosher salt (divided)
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  Yellow Onion
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  JalapeñO Pepper
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  Bell Pepper
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  Oregano, Dried(5g)
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  1/4 teaspoon ground black pepper
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  Beans, Black, Canned, Drained(425g)
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  Brown Rice(240g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(567g)

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  1 1/2 cups water
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  Green Onion (Scallion)
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  Cilantro, Fresh(60g)
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  Lime
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  JalapeñO Pepper
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  Avocado

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the shrimp, sprinkle with chili powder, garlic powder, cumin, and salt, then stir to coat. Sauté until the shrimp turns pink and reaches an internal temperature of 165°F, about 2–3 minutes. Transfer to a plate.
2. 2Add the remaining olive oil to the same skillet over medium-high heat. Add the diced onion, jalapeño pepper, and bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. 3Stir in the dried oregano, the remaining chili powder, garlic powder, and cumin. Cook for 30 seconds until fragrant, then add the brown rice and black beans. Stir until well coated, about 1 minute.
4. 4Pour in the Rotel diced tomatoes with their juices and add water according to rice package instructions. Stir to combine, then bring to a gentle boil over medium-high heat. Cover with a tight-fitting lid, reduce heat to low, and simmer for 30 minutes without stirring.
5. 5Remove the lid, stir gently, and scrape up any rice stuck to the bottom. Re-cover and continue simmering until the rice is tender and water is absorbed, 10–15 minutes, stirring every 5 minutes to prevent sticking. Add more water if the rice begins to dry out.
6. 6Stir in the reserved shrimp, green onions, and fresh cilantro. Squeeze the lime juice over the top and fold gently to combine.
7. 7Divide the mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing, then refrigerate.
8. 8Serve reheated with sliced avocado and fresh jalapeño pepper on top.