Drain and rinse beans in a colander/strainer.

Bring a small pot with rice, beans, 1 1/4 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in 1 tsp. lime zest (prepared in next step) until combined. Set aside and cover to keep warm.

While rice and beans cook, continue recipe.

Remove stem and halve bell pepper. Remove seeds and ribs. Cut halves into 1/4" slices.

Coarsely chop cilantro.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut half the avocado into 1/4" slices; keeping remaining half whole. Keep sliced avocado and whole avocado half separate.

Zest and halve lime. Cut one half into wedges and juice the other half.

Pat shrimp dry.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add bell peppers, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 6-8 minutes.

Add shrimp, a pinch of salt, and chile and cumin rub. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

While shrimp and peppers cook, continue recipe.

In a mixing bowl, combine cabbage, 1 tsp. lime juice, chipotle crema, a pinch of salt, and 1/3 the cilantro (reserve remaining for dressing). Set aside.

For a smooth dressing, add whole avocado half, 1 tsp. lime juice, sour cream, remaining cilantro, 1/3 cup water, and a pinch of salt to a blender or an immersion blender and puree until smooth.

Alternatively, add all ingredients to a mixing bowl. Using a potato masher, mash mixture until no large chunks remain.

Plate dish as pictured on front of card, topping rice and beans with shrimp and peppers, slaw, and sliced avocado. Garnish with cheese and dressing and squeeze lime wedges over bowl to taste. Bon appétit!