Prepare cilantro black beans and rice. Combine rice and water in a medium saucepan. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 35–40 minutes, or until tender. Stir in black beans; cook 2–3 minutes until heated through. Stir in lime zest, lime juice and cilantro. Set aside and keep warm.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat, swirling to coat. Add onion, bell peppers, garlic, cumin and salt. Cook 3 minutes, covered and stirring occasionally, until vegetables are tender. Stir in shrimp; cook 2–3 minutes, stirring often.
Place 1 cup rice and bean mixture in each of 4 bowls. Top each with 1 1/4 cups shrimp and vegetable mixture. Top each serving evenly with romaine, tomato and avocado.
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|Serving Size: 1 (498g)|
|Recipe Makes: 1|
|Calories from Fat: 49 (70%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 6.9mg||0 %|
|Potassium 116mg||3 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 5.4g|
|Protein 1.1g||2 %|
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Calories per serving: 70
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