Ingredients
- 1/2 cup (93 g) medium-grain white rice
- 3/4 cup (180 g) canned low-sodium black beans, drained and rinsed
- 1 cup (154 g) canned sweet corn, drained and rinsed
- 1/2 tbsp (4.5 g) taco seasoning
- 1 tbsp (1 g) adobo seasoning
- 2 tsp (9 g) chipotle hot sauce
- 1 tbsp (15 g) lime juice
- 1/2 cucumber
- 1/2 ripe avocado
- 8 oz (227 g) peeled and deveined shrimp
- 1/2 tbsp (1.2 g) taco seasoning
- 1 tbsp (14 g) olive oil
- Cilantro for garnishing
Directions
- Cook white rice according to package instructions.
- In a pan over medium heat, sauté black beans, sweet corn, 1/2 tbsp taco seasoning, adobo seasoning, chipotle hot sauce, and lime juice. Do not drain black beans or sweet corn.
- Bring black beans and corn to a simmer and cook on low heat, stirring occasionally, while other ingredients are prepared.
- Dice avocado and cucumber. Set aside.
- Toss raw shrimp in 1/2 tbsp of taco seasoning. Sauté shrimp in olive oil until pink on both sides.
- Serve shrimp, bean and corn mixture, avocado, and cucumber over white rice.
- Garnish with cilantro.
Servings: 2
Prep time: 15 minutes
Cooking time: 30 minutes
Nutrition Info
Calories: 557, Carbohydrate: 79 grams, Protein: 29 grams, Fat: 16 grams
