Shrimp and Bean Burrito Bowl

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.
Serves 4 (serving size: about 1/2 cup beans, 1/4 cup rice, and 6 shrimp)


  1. 3/4 cup unsalted chicken stock
  2. 2 (15 oz.) cans unsalted kidney beans, rinsed and drained
  3. 1 1/2 tablespoons unsalted butter
  4. 5/8 teaspoon kosher salt, divided
  5. 5/8 teaspoon freshly ground black pepper, divided
  6. 2 teaspoons olive oil
  7. 1 pound medium shrimp, peeled and deveined (about 24)
  8. 1 1/2 tablespoons sweet chili sauce
  9. 1 (8.5 oz.) pkg. precooked brown rice
  10. 1 tablespoon chopped fresh cilantro
  11. 1 ripe avocado, sliced
  12. 2 tablespoons crumbled Cotija cheese
  13. 4 lime wedges


  1. Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, 3/8 teaspoon salt, and 3/8 teaspoon black pepper in the bowl of a food processor; process until smooth.

  2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add shrimp to pan; cook 4 minutes, stirring occasionally. Remove pan from heat. Stir in chili sauce.

  3. Heat rice according to package directions.

  4. Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.

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