Shrimp Burritos | RICARDO

Ingredients

• 3/4 cup (150 g) long-grain parboiled rice
• 1 1/2 cups (375 ml) vegetable or chicken broth
• 1 pinch allspice
• 1 can (19 oz/540 ml) black beans, rinsed and drained
• 2 green onions, chopped
• 2 tomatoes, diced
• 1/2 onion, chopped
• 1/2 jalapeño pepper, seeded and finely chopped
• 1/4 cup (10 g) fresh cilantro, finely chopped
• 2 tbsp (30 ml) lime juice
• 1 1/2 lb (675 g) small (91-110) peeled shrimp, thawed
• 1/2 onion, thinly sliced
• 2 tbsp (30 ml) vegetable oil
• 4 tsp chili powder
• 1 tsp ground coriander
• 2 tsp (10 ml) Valentina-style or Frank’s RedHot-style hot sauce, plus more for serving
• 6 soft flour burrito tortillas, about 12 inches (30 cm) in diameter
• 2 ripe avocados, crushed with a fork
• Sour cream, to taste
• 3 cups (180 g) iceberg lettuce, thinly sliced
• 1 1/2 cup (150 g) mozzarella cheese, grated