Shrimp Burrito Bowls

In a medium pot, melt butter and let it start to bubble over medium heat. Add rice and Goya seasoning and let toast in the butter for about a minute. Then pour in chicken stock and let it come to a boil while stirring. Once boiling, put the lid on the pot and turn the heat down a little to medium low. Let rice cook until tender, about 30–35 minutes.

While rice cooks, gather and prep the remaining ingredients! Get a large, deep skillet and heat coconut oil in it over medium high heat. Sear shrimp in the coconut oil until pink and opaque, about 4–6 minutes. While it cooks, add lime zest, lime juice, chili powder, cumin, salt, pepper and garlic powder to make a gorgeous, fragrant sauce for the shrimp to cook in. Then add black beans with half of the liquid and cilantro. Let the whole mixture bubble gently for another 3–5 minutes to let all of the flavors meld together.

If the rice isn’t yet ready by this point, turn the heat to low to just keep the shrimp mixture warm. Once the rice is ready, take it off heat and fluff with a fork. Scoop a generous helping of the rice into bowls. (There will be leftovers that you can use for fried rice and lots of yummy things.) Divide the shrimp mixture evenly among the bowls on top of the rice. Finally, top each burrito bowl with lots of avocado and a lime wedge. Serve immediately and enjoy!