Mexican Shrimp (Discada con camarón)

Ingredients:

1 1/2 tablespoons extra-virgin olive oil divided

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

1 1/2 teaspoons ground chili powder divided

1 1/2 teaspoons garlic powder divided

3/4 teaspoon ground cumin divided

1/2 teaspoon kosher salt divided

1 small yellow onion chopped

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

2 red bell peppers cored and chopped

1 teaspoon oregano

1/4 teaspoon 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

3 medium green onions chopped

¼ cup chopped fresh cilantro plus additional for serving

1 lime cut into wedges

additional sliced jalapeno

sour cream or plain Greek yogurt

diced avocado

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