Shrimp and Rice Recipe with Black Beans

This Shrimp and Rice Recipe with Black Beans is a weeknight winner that balances bright citrus, smoky sausage, creamy avocado, and the comforting base of seasoned rice and black beans. It uses a convenient boxed Zatarain’s® Black Beans & Rice Dinner Mix for speedy, dependable flavor, then builds on it with juicy jumbo shrimp, sliced Spanish chorizo (or a poultry-based chorizo alternative if you prefer), sweet red pepper, and a handful of fresh toppings that make every bite sing. It’s an easy, colorful one-pan-style dinner that comes together in about 30 minutes and looks like you spent far more time in the kitchen than you did.

This recipe keeps the ingredient list simple and approachable, allowing the pantry-packed Zatarain’s Black Beans & Rice Dinner Mix to do the heavy lifting while the fresh additions elevate the dish to something special. Serve it straight from the skillet with a squeeze of lime, avocado slices, pico de gallo, and crumbly cheese for a festive, family-friendly meal.

Why you’ll love this Shrimp and Rice Recipe with Black Beans

• Speed: The boxed mix shortens prep and cook time so you can have dinner on the table fast.
• Flavor: Smoky chorizo, garlicky shrimp, and seasoned rice form a bold, balanced combination.
• Texture: Creamy avocado, crisp bell pepper, and tender shrimp add contrast to the soft rice and beans.
• Customizable: Swap proteins or adjust the heat to suit your pantry and taste.

Ingredients

• 7 ounces Zatarain’s® Black Beans & Rice Dinner Mix
• 2 1/2 cups water
• 1/2 cup frozen corn
• 2 tablespoons butter
• 8 ounces raw jumbo shrimp, peeled and deveined
• 4 ounces Spanish chorizo, sliced
• 1 small red bell pepper, seeded and diced
• 1 avocado, peeled and sliced
• 1 lime, cut into wedges
• 1/2 cup pico de gallo
• 1/4 cup crumbled queso fresco

Equipment

• Large skillet with a lid or a medium saucepan and a skillet
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Prep notes

Measure the rice mix and water before you start so everything goes smoothly. Pat the shrimp dry with paper towels to ensure they sear rather than steam. Slice the chorizo into even rounds and dice the red bell pepper into small pieces so they cook evenly. Keep the avocado and pico de gallo close by for topping after the rice is ready.

Step-by-step instructions

Follow these clear, numbered steps to make this Shrimp and Rice Recipe with Black Beans. The sequence keeps the original order of how the dish comes together but rewrites each direction for clarity and flow.

1. In a medium saucepan or a large skillet with a tight-fitting lid, bring 2 1/2 cups water to a boil over high heat. Once boiling, stir in the 7 ounces Zatarain’s® Black Beans & Rice Dinner Mix and 1/2 cup frozen corn. Reduce heat to low, cover, and simmer according to the package directions (typically about 20 minutes) until the rice is tender and the liquid is absorbed. Remove from heat and let the rice rest, covered, for 5 minutes.
2. While the rice is cooking, heat a separate large skillet over medium heat and add 2 tablespoons butter. Allow the butter to melt and foam slightly but not brown.
3. Add the 4 ounces sliced Spanish chorizo to the buttered skillet in a single layer. Cook for 2 to 3 minutes, stirring occasionally, until the slices begin to brown and release their flavorful oils. Use a spoon to redistribute the rendered fat in the pan.
4. Stir in the 1 small diced red bell pepper with the chorizo and cook for 2 minutes more, until the pepper softens slightly but still retains some crunch. This adds sweetness and color to the dish.
5. Push the chorizo and pepper to one side of the skillet (or transfer to a plate if your pan is crowded). Add the 8 ounces raw jumbo shrimp, peeled and deveined, to the empty side of the skillet in a single layer. Let the shrimp cook undisturbed for about 1 to 2 minutes, then flip them and cook another 1 to 2 minutes, until they are pink, opaque, and just cooked through. Avoid overcooking so they stay tender.
6. When the shrimp are cooked, combine them with the chorizo and pepper in the pan and gently toss to mix. If you like, add a small pat of butter or a splash of any leftover cooking juices from the rice to bring the flavors together.
7. Fluff the cooked Zatarain’s Black Beans & Rice with a fork, then transfer it into the skillet with the shrimp and chorizo, or spoon the seafood and sausage mixture over the rice in the saucepan. Gently fold everything together so the rice is evenly coated and the black beans are distributed throughout. Taste and adjust seasoning with salt and pepper if needed; the boxed mix often has seasonings, so sample before adding more salt.
8. Turn off the heat and let the skillet rest for a minute to allow flavors to meld. Slice 1 avocado and cut 1 lime into wedges while the dish rests.
9. To serve, portion generous scoops of the Shrimp and Rice Recipe with Black Beans into shallow bowls or onto plates. Top each serving with a spoonful of 1/2 cup pico de gallo, a few slices of avocado, and a sprinkle of 1/4 cup crumbled queso fresco. Serve lime wedges on the side for squeezing over the finished dish.

Tips for success

• Do not overcook the shrimp. Watch the shrimp closely; they go from translucent to opaque quickly and will become rubbery if left too long.
• If you prefer less oil, drain excess rendered chorizo fat on paper towels after browning. Return a little back to the pan for flavor, or sauté the pepper in butter alone.
• For a milder version, use a mild chorizo or a poultry-based chorizo alternative; for more heat, choose a spicier chorizo or add red pepper flakes.
• If you can’t find pico de gallo, use a simple mix of diced tomatoes, minced onion, chopped cilantro, a squeeze of lime, and a pinch of salt.
• Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying.

Serving ideas

This Shrimp and Rice Recipe with Black Beans is versatile. Serve it with a crisp green salad, warm tortillas on the side for tacos, or roasted vegetables for a heartier meal. A cold beer or a sparkling citrus beverage pairs nicely if you want a refreshing contrast.

Nutrition snapshot

Portion sizes and exact nutrition vary by brand and specific ingredients, but this recipe provides a balanced plate of protein from shrimp and chorizo, fiber from black beans and rice, and healthy fats from avocado. The dish is satisfying and colorful, making it an excellent weeknight choice for a family dinner or casual gathering.

Flavor variations

• Make it smoky: Add a pinch of smoked paprika or a few drops of liquid smoke when cooking the chorizo and pepper.
• Make it citrusy: Stir in a tablespoon of lime juice to the rice after fluffing for an extra bright note.
• Make it vegetarian: Replace shrimp and chorizo with firm tofu, tempeh, or extra vegetables like mushrooms and zucchini, and sauté with olive oil and your favorite spices.

Final notes

This Shrimp and Rice Recipe with Black Beans balances convenience and homemade charm. The boxed rice and beans make the process approachable, while fresh shrimp, chorizo, and bright toppings create a meal that feels celebratory without the fuss. Follow the step-by-step instructions to ensure even cooking and maximum flavor. With minimal prep and a short cook time, it’s a go-to recipe to keep in your dinner rotation.

Enjoy plating this vibrant dish and serving it straight from the skillet — a satisfying combination of smoky, savory, and fresh elements that make dinner both easy and memorable.