Ingredients
2 cups Chicken Broth
2 cups White Rice and Brown Rice
1 pound Cooked Large Shrimp
1 tablespoon Chili Powder
2 teaspoons Paprika
1 teaspoon Onion Powder
1 1/2 teaspoons Cumin
1 pinch Black Pepper
1 pinch Salt
2 tablespoons Olive Oil
16 ounces Frozen Corn
1/2 head Fresh Green Pepper, finely chopped
1 tablespoon Margarine
1 head Avocado, sliced
1 can Canned black beans, no salt added
Preparation
Cook rice with chicken broth
Prepare seasoning in a small tub with chili powder through salt.
Put olive oil on fry pan and dip shrimp in seasoning on both sides and place in pan. In order to keep the shrimp from cooking too much, turn shrimp one time after 30 seconds, and then put shrimp in another tub. Repeat cooking shrimp until all is blackened.
Slice up avocado and place in a bowl.
Put margarine in saucepan, and then add corn and chopped green pepper. Put a little water in the tub with the seasoning and pour into corn. Cook at medium heat.
Empty canned black beans in another bowl.
Assemble bowls by dividing rice, shrimp, avocado, corn, and black beans.
Optional: Have a bowl of tortilla chips or tortilla available to roll up ingredients. Use a dressing with the rolled up tortilla.
