Spicy Shrimp and Queso Rice Bowls with Fresh Salsa

These spicy shrimp and queso rice bowls are packed with bold Tex-Mex flavors. Juicy shrimp is sautéed with bell pepper, onion and scallions in a zesty fajita spice blend, then simmered in a savory sauce. Served over fluffy rice tossed with creamy queso blanco, each bowl is finished with a bright, tangy salsa fresca.

Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The combination of spicy shrimp, melted queso rice and fresh salsa creates a satisfying meal that everyone will love.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomatoes into ¼-inch pieces.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until just beginning to soften, about 2 minutes.
4. Add shrimp, scallion whites, garlic powder, fajita spice blend, half the tomatoes, salt and pepper. Cook, stirring occasionally, until shrimp are cooked through and veggies are tender, 4-6 minutes. Stir in ¼ cup water, stock concentrate and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring constantly, until butter has melted and sauce has thickened, 1-2 minutes.
5. Meanwhile, in a small bowl, combine scallion greens, remaining tomatoes, salt and pepper. Fluff rice with a fork. Stir in queso until fully combined. Taste and season with salt and pepper if desired.
6. Divide queso rice and Tex-Mex shrimp between bowls; top with salsa and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for queso blanco?

You can use any creamy cheese sauce or even shredded Monterey Jack cheese stirred into the rice until melted.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet, adding a splash of water to refresh the sauce.