Prawn Burrito Bowls
Tasty, colourful ingredients you might wrap into a burrito, nicely arranged and served in a bowl. Serve with tortilla chips, for scooping up some of the items in the bowl.
Recipe - Quality Foods
Prawn Burrito Bowls
Prep Time30 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp oregano
12 to 14 cooked, peeled medium or large prawns or shrimp, thawed if frozen, and patted dry
1 cup long grain white rice (see Options)
1 1/2 cup cold water
2 Tbsp olive oil
1/2 cup frozen corn kernels, thawed
3/4 cup canned black beans, rinsed and drained well (see Note)
1/2 cup diced poblano or green bell pepper (see Note)
hot pepper sauce, such as Tabasco, to taste (optional)
1 small, ripe avocado, quartered lengthwise, peeled, pitted and cubed
1/3 to 1/2 cup grated cheddar cheese, or to taste
fresh tomato salsa
sour cream
and small cilantro sprigs or microgreens, to taste (see Note)
4 lime slices
tortilla chips, to taste
Directions
- Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.
- Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.
- When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.
Nutritional Information
- Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.
- Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.
- When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.
- To serve, divide rice between two large shallow bowls. Divide and arrange the prawn mixture one side of each bowl. Set and mound avocado, cheese, salsa, sour cream and cilantro sprigs (or microgreens) on the other side of the bowls. Garnish with lime slices and serve the bowls with tortilla chips.
Note: You’ll need a 14 oz. (398 mL) can of black beans to get the amount needed here. The leftovers can be refrigerated or frozen for another use. Fresh tomato salsa is sold in our Deli Department. Poblano pepper is sometimes labeled a passilla pepper. It, and the microgreens, is sold in our Produce Department.
Options: Long grain brown rice could be used in place of the white. If you make that switch, increase the amount of water used to 1 3/4 cups and cooking time to 35 to 40 minutes.
30 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Western Family - Oregano Leaves, 32 Gram
$3.99$12.47/100g
Quality Foods - Previously Frozen Hand Peeled Shrimp, 100 Gram
$3.99/100g was $4.29/100g$3.99/100g
Western Family - Long Grain White Rice, 8 Kilogram
$18.99$0.24/100g
Aquafina - Water, 591 Millilitre
2 for $5
$2.50 was $2.69$0.42/100ml
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Western Family - Whole Kernel Corn, 341 Millilitre
Flyer Sale
3 for $5
$1.67 was $2.29$0.49/100ml
Western Family - Black Beans, 398 Millilitre
$1.99$0.50/100ml
Pasilla/Polano - Hot Peppers, Green, 25 Gram
$0.33 avg/ea$1.32/100g
Tabasco - Pepper Sauce Original, 57 Millilitre
$3.99 was $4.39$7.00/100ml
Avocadoes - Large Fresh, 1 Each
$2.49
Bothwell - Bothwll Ex Old Wh Ch MF 32% Moist 37%, 100 Gram
$4.19/100g$4.19/100g
Old El Paso - Thick N' Chunky Medium Salsa, 650 Millilitre
$6.49$1.00/100ml
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
Free with 3300 Points Redeemed$4.79$0.96/100ml
Cilantro - Fresh, Bunch, 1 Each
$2.49
Limes - Fruit, Fresh, 1 Each
$0.99
Tostitos - Tortilla Chips- Restaurant Style, 275 Gram
2 for $9
$4.50 was $4.99$1.64/100g
Nutritional Information
- Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.
- Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.
- When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.
- To serve, divide rice between two large shallow bowls. Divide and arrange the prawn mixture one side of each bowl. Set and mound avocado, cheese, salsa, sour cream and cilantro sprigs (or microgreens) on the other side of the bowls. Garnish with lime slices and serve the bowls with tortilla chips.
Note: You’ll need a 14 oz. (398 mL) can of black beans to get the amount needed here. The leftovers can be refrigerated or frozen for another use. Fresh tomato salsa is sold in our Deli Department. Poblano pepper is sometimes labeled a passilla pepper. It, and the microgreens, is sold in our Produce Department.
Options: Long grain brown rice could be used in place of the white. If you make that switch, increase the amount of water used to 1 3/4 cups and cooking time to 35 to 40 minutes.
Directions
- Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.
- Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.
- When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.