Mexican Shrimp & Black Bean Rice Bowls
with Bell Pepper, Cotija, Fresh Salsa & Lime
- Milk
- Shellfish
For these vibrant Mexican-inspired bowls, ground beef and black beans are seasoned with a warm spice blend and combined with charred bell pepper and onion, then served over lime-zested rice and topped with fresh salsa, cilantro, and crumbled cotija cheese. Finish with a bright squeeze of lime juice for a perfectly balanced and satisfying meal.
Ingredients
1 unit
Green Bell Pepper
1 unit
Red Onion
½ cup
Cotija Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Fresh Red Salsa
1 unit
Black Beans
1 unit
Lime
1 tablespoon
Mexican Spice Blend
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Keep covered off heat until ready to serve.
While the rice cooks, halve, peel, and dice half the onion; thinly slice remaining half into strips. Trim, deseed, and thinly slice bell pepper into strips. Zest and quarter lime. Finely chop cilantro.
While rice cooks, wash and dry produce.
Halve, peel, and dice half the onion; thinly slice remaining onion into strips. Zest and quarter lime. Halve, core, and thinly slice bell pepper into strips. Finely chop cilantro.
Keep covered off heat until ready to serve.
Heat a drizzle of oil in a medium pot over medium-high heat. Add diced onion, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until softened, 3-4 minutes.
Add beans and their liquid, half the Mexican Spice Blend (you’ll use the rest later), ½ tsp salt (1 tsp for 4), and pepper. Cook until thickened, 5-10 minutes more.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper.
Keep covered off heat until ready to serve.
While beans cook, heat a drizzle of oil in a large pan over medium-high heat.
Add sliced onion, bell pepper, salt, and pepper; cook, stirring occasionally, until slightly charred and fragrant, 3-4 minutes.
Add beef*, remaining Mexican Spice Blend, a big pinch of salt, and pepper to pan with veggies; cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes.
Fluff rice with a fork and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.
Divide rice between shallow bowls. Top with beef and veggies, beans, salsa, cotija, and cilantro. Serve with remaining lime wedges on the side.
