Shrimp and Bean Burrito in a Bowl

Sweet chili sauce is not too sweet, spicy, or salty--great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets.
Yield:
Serves 4 (serving size: about 1/2 cup beans, 1/4 cup rice, and 6 shrimp)

Happy Chef @cook_3244012

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Ingredients

3/4 cuplow sodium chicken stock
2 (15 oz.)cans kidney beans, rinsed and drained
1 1/2 tablespoonsunsalted butter
1/2 teaspoonkosher salt, divided
1/2 teaspoonfreshly ground black pepper, divided
2 teaspoonsolive oil
1 poundmedium shrimp, peeled and deveined (about 24)
1 1/2 tablespoonssweet chili sauce
1 (8.5 oz.)pkg. precooked brown rice
1 tablespoonchopped fresh cilantro
1ripe avocado, sliced
2 tablespoonscrumbled Cotija cheese (Cotija is a hard cow's milk cheese much like Parmesan)
4lime wedges

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Steps

1

Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, 3/8 teaspoon salt, and 3/8 teaspoon black pepper in the bowl of a food processor; process until smooth.
2

Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add shrimp to pan; cook 4 minutes, stirring occasionally. Remove pan from heat. Stir in chili sauce.
3

Heat rice according to package directions.
4

Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.