- 2
5/5
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Ingredients
- 3 TBS chicken stock (made with 1 tsp Better Than Bouillon)
- 227g (1/2 of a 15-oz can) unsalted pinto beans, rinsed and drained
- 7g butter
- Kosher salt and black pepper, to taste
- 1 tsp canola oil (4.67 g)
- 202g (~7 oz) medium shrimp, cooked, peeled, & deveined
- 1 TBS sweet chili sauce (such as Mae Ploy)
- 65g ripe avocado, sliced or chunked
- 57g (2 oz) pepper jack cheese
- 2 lime wedges (or lime juice)
- Chopped fresh cilantro
- 2 cups steamed rice
Preparation
Step 1
1. Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, salt, and pepper (to taste) in the bowl of a food processor; process until smooth.
2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with salt and black pepper to taste. Add shrimp to pan; cook 1 minutes to sear on both sides. Remove pan from heat. Stir in chili sauce.
3. Heat rice according to package directions.
4. Divide bean mixture and rice among 2 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.