Dinner: Shrimp and Bean Burrito Bowl  Recipe | Myrecipes

Recipe by Emily Nabors Hall 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

This recipe includes superfoods such as:

Brown Rice

Health benefits of Shrimp and Bean Burrito Bowl  Recipe | Myrecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

Instructions

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.
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.
Heat rice according to package directions.
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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