Shrimp Fajita Bowls with Coconut Rice

Ingredients

• about 450 g Shrimp
• 3 Bell peppers (various colors)
• 1 medium Onion
• 1 can (13.5 oz) Coconut milk
• 1 cup Rice
• 2 tbsp Lime juice
• 2 tbsp Fajita seasoning
• 2 tbsp Olive oil
• 1/4 cup Cilantro
• 1/2 tsp Salt
• 1 can (15 oz) Black beans
• 1 cup Corn

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Rice. Combine the rinsed rice with the 1 can (about 380 g) of Coconut milk and 1 cup of water in a large heavy-bottomed pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until all the liquid is absorbed and the rice is tender.
2. 2While the rice is cooking, prepare the vegetables. Cut the 3 Bell peppers (various colors) into 1.27 cm strips. Cut the 1 medium Onion into 1.27 cm slices.
3. 3Heat the 2 tablespoons of Olive oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the sliced bell peppers and onion slices to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and slightly browned.
4. 4Add the about 450 g of Shrimp and the 2 tablespoons of Fajita seasoning to the skillet with the vegetables. Stir to coat the shrimp evenly. Cook for 3 to 5 minutes, stirring frequently, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5. 5Drain and rinse the 1 can (about 425 g) of Black beans. Add the drained black beans and the 1 cup of Corn to the skillet with the shrimp and vegetables. Stir everything together and cook for 1 minute more to heat through.
6. 6Fluff the cooked coconut rice with a fork. Stir in the 1/2 teaspoon of Salt and the 2 tablespoons of Lime juice.
7. 7Divide the coconut rice among 4 bowls. Top the rice with the shrimp and vegetable mixture. Garnish with the 1/4 cup of chopped Cilantro. Serve immediately.

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