A quick bowl built on the Publix chili lime rice, topped with pan-seared shrimp and cool avocado; the rice carries enough spice and seasoning that everything else just needs to come together hot and cold.

Serves 2. 25 minutes, 15 at the stove.

About 290 calories a serving, 32 g protein, 10 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 package chili lime rice, chili lime (Publix), to taste salt, to taste pepper, 1 tablespoon oil, three-quarters pound shrimp, large peeled, 1 avocado.

1. Heat the chili lime rice in a microwave or saucepan until warm through, about 5 minutes, stirring once halfway through if using the stovetop.5 min
2. While the rice heats, pat 12 ounces of shrimp dry with a paper towel. Heat 1 tablespoon oil in a skillet over medium-high heat until it shimmers, then add the shrimp in a single layer and let it sit without stirring for 2 minutes to brown on one side.2 min
3. Flip the shrimp, season with a pinch of salt and pepper, and cook for another 1 to 2 minutes until the second side is opaque and cooked through. Remove from the heat.2 min
4. Halve an avocado lengthwise, remove the pit, and scoop the flesh into a bowl, then cut it into chunks and season lightly with salt and pepper.
5. Divide the warm rice between two bowls, top each with half the shrimp and half the avocado, and serve at once.

Cook mode

Note Swap shrimp for rotisserie chicken torn into bite-sized pieces, or skip the protein for a vegetarian bowl topped with a fried egg. Leftovers keep refrigerated for a day and are good cold or reheated. Serve with lime wedges and hot sauce on the side.