Mexican Shrimp

• 1 ½ tablespoons extra-virgin olive oil divided
• 1 pound medium shrimp peeled and deveined (I use frozen shrimp, then thaw it)
• 1 ½ teaspoons ground chili powder divided
• 1 ½ teaspoons garlic powder divided
• ¾ teaspoon ground cumin divided
• ½ 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
• ¼ 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 ½ cups water
• 3 medium green onions chopped
• ¼ cup chopped fresh cilantro plus additional for serving
• 1 lime cut into wedges

Optional — for serving:

• additional sliced jalapeno
• sour cream or plain Greek yogurt
• Diced avocado