Mexican Shrimp

Scaled for 4 portions · 4 steps

1.5 tbspextra-virgin olive oil (divided)455 gmedium shrimp (peeled and deveined (I use frozen shrimp, then thaw it))1.5 tspground chili powder (divided)1.5 tspgarlic powder (divided)0.75 tspground cumin (divided)0.5 tspkosher salt (divided)1small yellow onion (chopped)2small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)2red bell peppers (cored and chopped)1 tsporegano0.25 tspground black pepper1can reduced sodium black beans — (15 ounces, rinsed and drained)1 cuplong-grain brown rice (do not use short grain or instant, as it will become mushy)2cans diced tomatoes in green chiles, such as Rotel (10-ounce cans, 20 ounces total)1.5 cupwater3medium green onions (chopped)0.25 cupchopped fresh cilantro (plus additional for serving)1lime (cut into wedges)—additional sliced jalapeno—sour cream or plain Greek yogurt—diced avocado

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