Shrimp fajita rice bowls

I love a plate of sizzling fajitas: shrimp flecked with chili powder, peppers and onions caramelized in parts yet still crisp, served with Tex-Mex rice and beans. This recipe captures that goodness, all cooked in a single pot! Enjoy this tasty one-pot meal in a bowl topped with cilantro and cheese, or as a burrito filling. 

Shrimp and marinade

1 lb medium or large peeled shrimp
1 t Adobo seasoning or 1/2 t salt
1 t chili powder

Fajita veggies

1 onion, sliced
3 bell peppers, any color, sliced
3 cloves garlic, minced

Rice

10 oz can Rotel tomatoes
1 1/2 t Adobo seasoning or salt to taste
1 1/2 t chili powder
1 t chipotle powder or smoked paprika, depending on whether you like it spicy
1 t oregano, Mexican if possible
1 t Worcestershire sauce (optional)
2 cups water

2 cups brown rice, rinsed (You could use white rice instead. If you do this, pressure cook it for just 5 minutes, let rest for 10 more, and then proceed with the recipe)
14 oz can black beans, rinsed

Garnishes
2 T lime juice (optional)

shredded, cheddar, jack, or Mexican blend cheese
chopped cilantro

Marinate the shrimp for 10-30 minutes.

Sauté shrimp in 1 T olive oil in Instant Pot on high, about 3-4 minutes per side, until slightly caramelized. Remove shrimp and set aside. 

Sauté onion and bell pepper for about 5 minutes, until beginning to caramelize. Add garlic and cook for another 30 seconds. Remove the onion, bell pepper, and garlic and set aside. (Removing the veggies will keep them from getting overcooked in the rice.) 

Add all rice ingredients except beans. Set Instant Pot to pressure cook for 20 minutes. 

Once the Instant Pot has finished cooking, let rest for 10 minutes, then release remaining pressure. Add reserved veggies and shrimp, plus beans and stir gently. Garnish with shredded cheese, chopped cilantro, and lime juice (optional).