Step 1

Mix together the blackening seasoning in a small bowl and set aside.

Step 2

Toss the shrimp in the seasoning.

Step 3

Heat 1 tablespoon of oil in a large skillet.

Step 4

Add in the bell pepper and saute for 3-4 minutes or until tender. Remove from the pan and set aside on a plate.

Step 5

Add in the shrimp to the same skillet and cook in two batches until firm and fully cooked, 3-4 minutes. Set aside with the bell peppers.

Step 6

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet that the shrimp were in.

Step 7

Add in rice and saute until golden brown stirring frequently so it does not burn.

Step 8

Add in garlic and cook for 1 minute.

Step 9

Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until all the liquid is absorbed and the rice is tender.

Step 10

Add lime zest, lime juice, cilantro, black beans and the shrimp and bell peppers to the rice. Toss to combine and season with salt and pepper to taste.