I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor.

Ingredients

• 1 medium ripe avocado, peeled and pitted
• 1/3 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 medium mango, peeled and cubed
• 1/2 cup salsa
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 teaspoon caribbean jerk seasoning
• 1 tablespoon canola oil
• 2 green onions, sliced
• lime wedges, optional

Directions

1. For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.
2. Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes.
3. Divide rice and bean mixture among 4 bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.