Serve this unique one-dish meal with a glass of Riesling!

Caribbean Shrimp & Rice Bowl

Ingredients

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 — 15 oz. can black beans, rinsed and drained
1 — 8 oz. can unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 — 8.8 oz. package ready-to-serve brown rice
1 pound uncooked shrimp, peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges

Directions

~For avocado cream, mash avocado with sour cream and salt until smooth.

~In a small saucepan, combine beans, pineapple, mango, and salsa; heat through, stirring occasionally. Prepare rice according to package directions.

~Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, about three minutes.

~Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and lime wedges.