Caribbean Shrimp & Rice Bowl

Name: Caribbean Shrimp & Rice Bowl
Ingredients: 1 medium ripe avocado, peeled and pitted; 1/3 cup reduced-fat sour cream; 1/4 teaspoon salt; 1 can (15 ounces) black beans, rinsed and drained; 1 can (8 ounces) unsweetened crushed pineapple, undrained; 1 medium mango, peeled and cubed; 1/2 cup salsa; 1 package (8.8 ounces) ready-to-serve brown rice; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 1 teaspoon Caribbean jerk seasoning; 1 tablespoon canola oil; 2 green onions, sliced; Lime wedges, optional

"I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia..."

INGREDIENTS

•

1 medium ripe avocado, peeled and pitted

•

1/3 cup reduced-fat sour cream

•

1/4 teaspoon salt

•

1 can (15 ounces) black beans, rinsed and drained

•

1 can (8 ounces) unsweetened crushed pineapple, undrained

•

1 medium mango, peeled and cubed

•

1/2 cup salsa

•

1 package (8.8 ounces) ready-to-serve brown rice

•

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

•

1 teaspoon Caribbean jerk seasoning

•

1 tablespoon canola oil

•

2 green onions, sliced

•

Lime wedges, optional

Go To Recipe

review