Sheet Pan Shrimp Fajita Rice Bowl with Avocado, Lime & Cilantro

Directions

1. Preheat the oven to 425°F.
2. Rinse the basmati rice under cold water, drain, and transfer it to a small saucepan. Add water and bring to a boil over high heat.
3. Wash and dry all produce.
4. When the liquid boils, stir the rice, cover the pan, and reduce the heat to low. Cook until the water is absorbed, about 15–18 minutes, then keep the rice off the heat for 5 minutes.
5. Juice half a lime into a medium bowl. Cut the remaining lime into wedges for serving.
6. Stir oil, soy sauce, and spices into the lime juice to form a spice paste and set aside.
7. Slice the bell peppers into thin strips and spread them on a baking sheet. Slice the red onion and add to the sheet as well.
8. Roast the vegetables in the oven, tossing with half the spice paste, until they are tender and lightly browned, about 15–18 minutes; set the remaining paste aside.
9. If using frozen shrimp, thaw briefly under cold water and pat dry; then toss the shrimp with the remaining spice paste.
10. When the veggies are tender, add the shrimp to the pan and roast until shrimp are cooked through and the peppers are browned, about 5 minutes more.
11. Halve and pit the avocado, scoop out the flesh, and slice into thin half-moons. Roughly chop cilantro leaves, discarding stems.
12. To finish, stir half of the cilantro into the roasted vegetables and shrimp. Serve over the rice, topped with avocado, the remaining cilantro, and lime wedges.