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Shrimp and Bean Burrito Bowl
  • 3/4 cup unsalted chicken stock (such as Swanson)
  • 2 (15-oz.) cans unsalted kidney beans, rinsed and drained
  • 1 1/2 tablespoons unsalted butter
  • 5/8 teaspoon kosher salt, divided
  • 5/8 teaspoon freshly ground black pepper, divided
  • 2 teaspoons olive oil
  • 1 pound medium shrimp, peeled and deveined (about 24)
  • 1 1/2 tablespoons sweet chili sauce (such as Mae Ploy)
  • 1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Ben's)
  • 1 tablespoon chopped fresh cilantro
  • 1 ripe avocado, sliced
  • 2 tablespoons crumbled Cotija cheese
  • 4 lime wedges
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