Quick Rice and Beans

• 1 1/2 cups water or veggie stock
• 1 cup basmati rice
• 14-ounce can of black beans (or pinto beans, red beans) rinsed and drained
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp chile powder
• 1/2 teaspoon paprika or smoked paprika
• 1/2 tsp granulated garlic or onion powder
• 1 teaspoon olive oil

Spicy Mexican Shrimp

• 1 lb raw shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon dried oregano
• 1/8 teaspoon chipotle powder ( or sub cayenne), more to taste.
• 1–2 tablespoons olive oil
• squeeze of fresh lime juice

Optional Bowl Toppings

• Avocado Sauce
• 1 cup shredded cabbage (or Mexican Slaw)
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1 mango, diced
• 1 bell pepper sliced
• 1/4 cup chopped cilantro or scallions
• pickled onion or pickled jalapeno
• hot sauce and lime wedges