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Substances
1 packet shrimps
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 cup raw long-grain white rice
1 teaspoon lime zest
1 tablespoon recent lime juice
2 tablespoons chopped recent cilantro
1 can black beans (15.5 ounces), drained and rinsed
2 cloves garlic, minced
1/4 cup rooster broth
1/2 teaspoon floor cumin
2 avocados, sliced
1 cup crumbled queso fresco
Tortilla chips
Preparation
Carry 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan.
Add rice and return to a boil. Cowl, cut back warmth and simmer for quarter-hour or till water is absorbed.
Fluff with a fork. Stir in lime zest, lime juice and cilantro.
Whereas rice cooks, bake butterfly shrimp based on package deal instructions.
In the meantime, mix black beans, garlic, rooster broth, cumin and 1/4 teaspoon every salt and pepper in a small saucepan. Simmer for 10 minutes.
Divide rice evenly between 4 bowls. High with shrimp, black beans, avocado and queso fresco. Serve with tortilla chips.
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