Mona is having a fabulous day in her recipe test kitchen creating NEW Perfect Portion recipes. Want a delicious dinner you can make in less than 20 minutes, so delicious and full of flavor, low in fat, gluten free and dairy free, and really easy to make? Each serving is 400 healthy calories… full of protein, fiber, and flavor! The combination of the chili powder, cumin and fresh lime adds the Tex Mex punch!

Tex Mex Shrimp and Rice Bowl
Prep time
Cook time
Total time
Recipe type: Casseroles & One-Pot Meals
Makes: 4 servings
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, chopped
  • 1 pound large shrimp, peeled and de-veined
  • 2 tablespoons fresh lime juice, divided
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ medium onion, chopped
  • 4-5 mini sweet peppers, chopped
  • 1 can black beans, rinsed and drained
  • ¾ cup low sodium chicken broth
  • ½ cup canned diced tomatoes,
  • 1 package Microwave-Ready Rice, Brown Rice
  1. Heat 1 tablespoon oil in skillet pan over medium heat. Add garlic cloves and cook until lightly browned, about 2 minutes. Add shrimp, and sauté for 3 minutes until turns pink. Place cooked shrimp in a bowl, and season with chili powder, cumin and 1 tablespoon lime juice. Set aside.
  2. In the same pan, heat remaining oil. Add onions and peppers. Saute until softened, about 3 minutes. Add black beans and tomatoes to pan and heat for about 2-3 minutes. Add about ¼ cup broth to keep vegetables in slight liquid state.
  3. While sautéing vegetables, prepare 90 second rice in the microwave. Once completed, add to vegetable mixture in sauté pan and mix through for another 2-3 minutes. Add more broth as needed, yet rice can be a little crispy in the bottom of the pan (the best part!!)
  4. Add shrimp to pan, and season with remaining lime juice and more chili powder and cumin, if desired.
Serving size: 1¾ cup Calories: 400