Cilantro Lime Shrimp and Rice

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• 1 tablespoon + 1 tablespoon extra virgin olive oil
  Ingredient note

  Source: 1 tablespoon extra virgin olive oil; Source: 1 tablespoon extra virgin olive oil
• 1 pound shrimp, peeled and deveined
  Ingredient note

  Source: 1 pound shrimp, peeled and deveined
• 1 each small red bell pepper, diced
  Ingredient note

  Source: 1 small red bell pepper, diced
• 1 each 15.5 ounce can black beans, drained and rinsed
  Ingredient note

  Source: 1 15.5 ounce can black beans, drained and rinsed
• 1/2 teaspoon salt (or to taste)
  Ingredient note

  Source: 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon + As Needed black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper; Source seasoning: salt and pepper, to taste
• 1/2 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
  Ingredient note

  Source: 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
  Ingredient note

  Source: 1/2 teaspoon oregano
• 1/2 teaspoon paprika
  Ingredient note

  Source: 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
  Ingredient note

  Source: 1/2 teaspoon cayenne pepper
• 1 tablespoon unsalted butter
  Ingredient note

  Source: 1 tablespoon unsalted butter
• 1 1/2 cups basmati (or another long grain rice)
  Ingredient note

  Source: 1 1/2 cups basmati (or another long grain rice)
• 3 cloves garlic, minced
  Ingredient note

  Source: 3 cloves garlic, minced
• 2 1/4 cup chicken stock
  Ingredient note

  Source: 2 1/4 cup chicken stock
• 3 tablespoons lime juice
  Ingredient note

  Source: 3 tablespoons lime juice
• 1 each lime zested
  Ingredient note

  Source: 1 lime zested
• 1 cup cilantro (chopped)
  Ingredient note

  Source: 1 cup cilantro (chopped)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper, to taste

1. Mix together the blackening seasoning in a small bowl and set aside. Toss the shrimp in the seasoning.
2. Heat 1 tablespoon of oil in a large skillet. Add in the bell pepper and saute for 3-4 minutes or until tender. Remove from the pan and set aside on a plate.
3. Add in the shrimp to the same skillet and cook in two batches until firm and fully cooked, 3-4 minutes. Set aside with the bell peppers.
4. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet that the shrimp were in.Add in rice and saute until golden brown stirring frequently so it does not burn. Add in garlic and cook for 1 minute.
5. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until all the liquid is absorbed and the rice is tender.
6. Add lime zest, lime juice, cilantro, black beans and the shrimp and bell peppers to the rice.
7. Toss to combine and season with salt and pepper to taste.