CHILI-LIME SHRIMP BURRITO BOWLS

Chili-Lime Shrimp Burrito Bowls image

You can make your favorite Mexican restaurant-style burrito bowls at home in just 25 minutes. Bonus: they're gluten free!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 18

Ingredients

3/4 lb uncooked small (41 to 50 count) shrimp, peeled, deveined, thawed if frozen
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon vegetable oil
1 teaspoon vegetable oil
1 large red bell pepper, cut into thin bite-size strips (about 1 1/2 cups)
1 large onion, coarsely chopped (about 1 1/2 cups)
1/8 teaspoon salt
1/8 teaspoon pepper
1 bag (10 oz) frozen brown rice
1 can (15 oz) black beans, drained, rinsed
1/4 cup chopped cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/2 avocado, chopped (about 1/2 cup)
1/2 cup chopped tomato
4 tablespoons light sour cream
Additional lime wedges, if desired

Steps:

In medium bowl, mix all Shrimp ingredients except oil; set aside.
In 10-inch skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper and onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, 3 to 5 minutes or until crisp-tender and beginning to brown. Remove from skillet to bowl; cover to keep warm.
Heat rice as directed on package. In medium microwavable bowl, microwave beans uncovered on High 1 to 2 minutes or until hot, stirring halfway through.
Meanwhile, return skillet to heat. Add 1 teaspoon oil to skillet. Add shrimp mixture. Cook shrimp 4 to 5 minutes, stirring occasionally, until pink and liquid is evaporated. Remove from heat; cover to keep warm.
Add rice and remaining Rice & Beans ingredients to beans in bowl; mix well. Divide vegetables, rice mixture and shrimp evenly among 4 serving bowls. Top with Toppings.

Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 13 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 0 g