Shrimp Fajita Bowls

• porciones: 4-6
• tiempo activo: 20 minutes
• tiempo total: 30 minutes

Ingredientes

1 cup uncooked jasmine rice, basmati rice, or other preferred rice

1 tablespoon vegetable oil or unsalted butter

2 medium bell peppers (any color) stemmed, seeded, and thinly sliced

1 small white or yellow onion, thinly sliced

1 pound uncooked shrimp (fresh or frozen), peeled and deveined

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon fine sea salt

Salsa, guacamole, sour cream, and fresh lime for topping (optional)

Instrucciones

1. Cook the rice according to the package directions, or unti it is soft and most of the liquid has been absorbed. Turn off

the heat, cover, and set aside.

2. In a large skillet over medium heat, warm the vegetable oil. Add the bell peppers and onion, stir to coat, and then cook for 8 minutes, stirring once or twice.

3. Add the shrimp, cumin, chili powder, and salt to the vegetables and stir to coat. Cook for 3 to 4 minutes and then flip the shrimp. Cook for 2 to 3 minutes more, or until the shrimp are opaque and cooked through.

4. Serve the fajita mixture over the rice with your choice of toppings.

Notas

NOTES

• Save a step by choosing shrimp that's already peeled and deveined

• Use a 16-ounce bag of frozen sliced peppers instead of fresh if you'd like to skip the chopping.

• Use fully cooked rice from the store-for options, look in both the freezer aisle and near the dried grains and beans. • Replace the spices in the recipe with 1 to 2 teaspoons taco seasoning, if that's easier.