Shrimp And Bean Burrito Bowl

• 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

1. 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.
2. 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.
3. Heat rice according to package directions.
4. Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.

chicken, kidney beans, unsalted butter, kosher salt, freshly ground black pepper, olive oil, shrimp, sweet chili sauce, brown rice, fresh cilantro, avocado, cotija cheese, lime wedges

Taken from www.myrecipes.com/recipe/shrimp-bean-burrito-bowl (may not work)