Recipe
Ingredients
- 2 tablespoons extra virgin olive oil (+ more, if needed)
- 1 medium red bell pepper (thinly sliced)
- 1 medium yellow pepper (thinly sliced)
- 1 medium orange bell pepper (thinly sliced)
- 1 medium red onion (thinly sliced)
- 1 pounds shrimp (peeled and deveined)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- salt and black pepper (to taste)
- 4 cups prepared plain brown rice or cilantro lime rice (recipe below)
- chopped cilantro and lime wedges (for serving)
Instructions
- Start preparing the rice for the Cilantro Lime Rice (see recipe below). Then cut your vegetables and proceed with the recipe.. Everything should be done about the same time.
- Add two tablespoons olive oil to a large skillet set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Sauté until the vegetables soften and develop a bit of color, stirring occasionally, about 7-10 minutes.
- Remove peppers and onions from skillet and add the shrimp. Sprinkle with ground cumin, chili powder, and garlic powder. Season with salt and black pepper, to taste, and cook just until the shrimp turns opaque, about 3-4 minutes. Do not overcook.
- To serve, divide the rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired.