Mexican Shrimp

INGREDIENTS

1 1/2 tbsp

extra-virgin olive oil (divided)

1 lb

medium shrimp (peeled and deveined (I use frozen shrimp, then thaw it))

1 1/2 tsp

ground chili powder (divided)

1 1/2 tsp

garlic powder (divided)

3/4 tsp

ground cumin (divided)

1/2 tsp

kosher salt (divided)

small yellow onion (chopped)

small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)

red bell peppers (cored and chopped)

1 tsp

oregano

1/4 tsp

black pepper

1 can

reduced sodium black beans — (15 ounces, rinsed and drained)

1 cup

long-grain brown rice (do not use short grain or instant, as it will become mushy)

2 cans

diced tomatoes in green chiles, such as Rotel (10-ounce cans, 20 ounces total)

1 1/2 cups

water

medium green onions (chopped)

1/4 cup

chopped fresh cilantro (plus additional for serving)

lime (cut into wedges)

additional sliced jalapeno

sour cream or plain Greek yogurt

diced avocado