Shrimp Avocado Rice Burritos

Instructions

1. 1

   Use refrigerated raw, peeled, deveined, tail-off medium shrimp; 170 g dry plain white rice; and four large, ready-to-eat flour tortillas, about 30 cm and 90 g each. Keep the shrimp chilled while preparing the vegetables. Dice the bell pepper, discarding its stem and seeds. Dice 200 g peeled, pitted avocado and toss with the lime juice in a small bowl. Cook the white rice according to the package directions.

2. 2

   Heat a deep 30 cm skillet over medium-high heat for 1 minute. Add the oil and bell pepper, then cook uncovered for 3 minutes, stirring frequently.

3. 3

   Reduce the heat to medium. Add the cooked rice, breaking up any clumps with a spoon. Stir in the salsa, 2 tablespoons water, chili powder, cumin and salt. Cover and heat for 3 minutes, stirring once.

4. 4

   Fold the raw shrimp thoroughly into the hot rice. Cover the skillet and cook over medium heat for 5 minutes, stirring halfway through so the shrimp cook evenly.

5. 5

   Uncover and stir over medium-high heat for about 1 minute, until the filling is moist but has no pooled liquid. Check several shrimp with a food thermometer: their centers must reach at least 145°F/63°C, and the rice mixture must reach 165°F/74°C. Continue cooking briefly if needed, then turn off the heat.

6. 6

   Lay out the room-temperature tortillas. Divide the shrimp-rice filling and lime-dressed avocado equally among them, placing the filling just below each center. Fold in the sides, tuck the bottom firmly over the filling and roll into four burritos. Serve immediately.