On a recent trip to Venice Beach, California, Teresa and I stepped into a sidewalk cafe/cantina to grab a quick lunch and to get off of our feet for a few minutes. We asked the waitress for a suggestion and shortly thereafter were enjoying a Baja Bowl, similar to this one. The flavor profile is more Southwestern than Tex-Mex and can be made as spicy as your taste buds can stand. Give this simple recipe a try and your family will love it!
Ingredients
- Spanish Rice or Yellow Rice – Beginning with 2.5 – 3 Cups of dry rice, prepared using your favorite instructions
- 2 Cans – 15 oz. Cans of Black Beans, drained
- 2 Tablespoons – Extra Virgin Olive Oil
- 1 Each – Large Onion – sliced
- 3 Each – Small Yellow Squash, sliced
- 3 Each – Small Zucchini Squash, sliced
- 1 Each – Green Bell Pepper, sliced
- 8 Each – Small Red and Yellow Peppers, sliced
- 3 Teaspoons – Taco Seasoning, such as Tone’s Taco Seasoning
- 2 Teaspoons – Salt
- 2 Teaspoons – Black Pepper
- 3 Cloves – Garlic, minced
- 1.5 Pounds – Fresh or Frozen Raw Shrimp, peeled
- 1 Each – Large Lime
- 3/4 Pound – Sharp Cheddar Cheese, freshly grated
- 1 Cup – Fresh Cilantro Leaves
- Optional 1 Each – Sliced Avocado
Preparation
- Prepare Yellow Rice or Spanish Rice using 2.5 to 3 cups of dry rice, yielding 8-10 cups of cooked rice.
- Drain black beans and steam them in a covered saucepan or skillet with a few tablespoons of water.
- Saute the onions and vegetables in the 2 tablespoons of extra virgin olive oil in a large 12″ skillet, stirring occasionally.
- When the onions begin to become clear, add all of the seasoning and the shrimp.
- Cover the vegetable and shrimp mixture and cook 5-10 minutes until the shrimp develop that classic shrimp color.
- Enjoy the fun as each family member or guest stacks rice, black beans, veggie / shrimp mixture, cheddar cheese, avocado and cilantro.
- Serve with some fresh made guacamole and corn chips and you’ll have a loud and fun filled Sunday Dinner.
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