Prep
10 min
Cook time
25 min
Serves
2
Mexican Rice
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For the Rice:
2 Maruchan Mexican Rice Bowls
1 tsp salt
2 ½ cups water
2 limes, zested and juiced
½ cup cilantro, chopped
For the Shrimp & Fajita Veggies:
2 tbsp olive oil, divided
3 medium bell peppers, thinly sliced
1 medium yellow onion, thinly sliced
4 cloves of garlic, thinly sliced
2 tbsp taco seasoning, divided
1 pound shrimp, peeled and deveined
1 ripe avocado, sliced
Sour cream, for serving
Hot sauce, for serving
Heat Maruchan Chicken Flavor Rice Bowls according to package instructions.
Place cooked rice in a sauté pan. Fluff with a fork and add lime juice, lime zest, and cilantro. Set aside.
In a medium bowl, mix shrimp with 1 tbsp oil and 1 tbsp taco seasoning.
Heat remaining oil in a large skillet over medium-high heat. Add peppers and onions and let sit. After 5 minutes, add ½ cup water, garlic, and remaining seasoning and mix. Cook until veggies are charred and softened. Remove from heat.
Reduce heat to medium and add shrimp mixture to the pan. Cook for 2-3 minutes on each side.
Divide the cilantro lime rice between 2 bowls. Top with veggies, shrimp, avocado slices, sour cream, fresh cilantro, and hot sauce if desired. Enjoy!
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