Shrimp and Bean Burrito Bowl

Name: Shrimp and Bean Burrito Bowl
Ingredients: 3/4 cup unsalted chicken stock (such as Swanson); 2 (15-oz.) cans unsalted kidney beans, rinsed and drained; 1 1/2 tablespoons unsalted butter; 5/8 teaspoon kosher salt, divided; 5/8 teaspoon freshly ground black pepper, divided; 2 teaspoons olive oil; 1 pound medium shrimp, peeled and deveined (about 24); 1 1/2 tablespoons sweet chili sauce (such as Mae Ploy); 1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Ben's); 1 tablespoon chopped fresh cilantro; 1 ripe avocado, sliced; 2 tablespoons crumbled Cotija cheese; 4 lime wedges

Shrimp and Bean Burrito Bowl  was pinched from <a href="http://www.myrecipes.com/recipe/shrimp-bean-burrito-bowl" target="_blank" rel="noopener">www.myrecipes.com.</a>

"Sweet chili sauce is not too sweet, spicy, or salty--great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets. If you can't find it, sub regular chili sauce (such as Heinz), or skip the sauce and squeeze a lime wedge over top. For a vegetarian main, use cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture. Serve with Mango-Jalapeño Slaw. ..."

INGREDIENTS

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3/4 cup unsalted chicken stock (such as Swanson)

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2 (15-oz.) cans unsalted kidney beans, rinsed and drained

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1 1/2 tablespoons unsalted butter

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5/8 teaspoon kosher salt, divided

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5/8 teaspoon freshly ground black pepper, divided

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2 teaspoons olive oil

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1 pound medium shrimp, peeled and deveined (about 24)

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1 1/2 tablespoons sweet chili sauce (such as Mae Ploy)

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1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Ben's)

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1 tablespoon chopped fresh cilantro

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1 ripe avocado, sliced

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2 tablespoons crumbled Cotija cheese

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4 lime wedges

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