Ingredients

Instructions

1. 1

   Cook Rice

   In a medium saucepan, combine the rice, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes. Stir in chopped cilantro and lime juice.

2. 2

   Prepare Shrimp

   Pat the shrimp dry with paper towels and season with salt and pepper. If desired, toss with a pinch of chili powder and cayenne.

3. 3

   Sauté Aromatics and Vegetables

   Heat olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook until softened, about 4-5 minutes. Add the minced garlic, chili powder, cumin, and cayenne (if using) and cook for 1 minute until fragrant.

4. 4

   Add Beans and Corn

   Stir in the rinsed black beans and frozen corn. Cook for 3-4 minutes, stirring occasionally, until heated through.

5. 5

   Cook Shrimp

   Push the bean and corn mixture to one side of the skillet. Add the seasoned shrimp to the empty side. Cook for 2-3 minutes per side, until pink and opaque. Stir everything together to combine.

6. 6

   Serve

   Serve the shrimp and bean mixture over the cilantro-lime rice. Garnish with lime wedges for squeezing over the top.