1 bunch cilantro
1 small onion cut in chunks
1 medium bell pepper
1 cup corn kernels
1 can black beans rinsed and drained
1 cup white (or brown or black) rice
1 teaspoon garlic, minced
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 medium avocado, for garnish
Lime wedges, for garnish
Additional cilantro and chopped scallions, for garnish
1. Peel and de-vein the shrimp (unless it's already done for you).
2. Twist bunch of cilantro at the base of the leaves. Discard any large stems. Rinse well. Add to a blender. Add the onion chunks and 1/4 cup stock. Puree until smooth.
3. Pour into a measuring pitcher. Use a spatula to scrape down the sides. Add stock to the 2 cup mark. Set aside.
4. Chop the bell pepper, cut corn off the cob if using fresh, rinse and drain the black beans.
5. Add olive oil to a skillet or dutch oven over medium high heat. Add the rice, garlic, cumin, chopped bell pepper and corn. Cook 1 to 2 minutes until fragrant. Note: If using brown or black rice, pre-cook it until almost done before adding it to the skillet, or it will take too long to cook.
6. Add the prepared cilantro/onion/broth liquid to the pan along with the black beans and the salt. Cover. Reduce heat to a low simmer.
7. After 10 minutes, add the shrimp. Stir. Replace cover. Cook another 10 minutes.
8. Check a grain of rice. If not tender cook for another minute or two. You can add a tablespoon of broth if it is dry. Just leaving the cover on the pan (with no heat) may be enough to finish them if not quite cooked. The shrimp should not be transparent.
9. While the rice and shrimp cook, prepare garnishes.
10. Scoop into shallow bowls or plates, garnish and enjoy!