Southwest shrimp & black bean bowl
370 cals, 34p, 35c, 5f (per meal)
1 roma tomato (80g)
3/4 lbs (340g)
1 can(s) (439g)
1/2 cup (68g)
1/3 cup (63g)
1 tsp (3g)
2 tsp (10mL)
1 tbsp (15mL)
2 tbsp (2mL)
1
Cook the rice according its package. Add in corn and black beans while the rice is still hot and set aside. Let cool.
2
Heat a skillet over medium heat with half of the oil (reserving the rest for later). Add the shrimp and cook a couple minutes on each side until shrimp is opaque and fully cooked. Set aside.
3
In a small bowl, mix together the apple cider vinegar, lime juice, remaining oil, chili powder, and a dash of salt.
4
Mix together the rice mixture, shrimp, and tomatoes. Pour the sauce on top and serve.