Mexican Shrimp

Bahan-bahan (4 porsi)

• 1 1/2 tablespoons extra-virgin olive oil (divided)
• 1 pound medium shrimp (peeled and deveined (I use frozen shrimp, then thaw it))
• 1 1/2 teaspoons ground chili powder (divided)
• 1 1/2 teaspoons garlic powder (divided)
• 3/4 teaspoon ground cumin (divided)
• 1/2 teaspoon kosher salt (divided)
• 1 small yellow onion (chopped)
• 2 small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)
• 2 red bell peppers (cored and chopped)
• 1 teaspoon oregano
• 1/4 teaspoon ground black pepper
• 1 can reduced sodium black beans — (15 ounces, rinsed and drained)
• 1 cup long-grain brown rice (do not use short grain or instant, as it will become mushy)
• 2 cans diced tomatoes in green chiles, such as Rotel (10-ounce cans, 20 ounces total)
• 1 1/2 cups water
• 3 medium green onions (chopped)
• ¼ cup chopped fresh cilantro (plus additional for serving)
• 1 lime (cut into wedges)
• additional sliced jalapeno
• sour cream or plain Greek yogurt
• diced avocado