• Peel and devein your shrimp, if not using whole. dust the shrimp with a light layer or cayenne pepper or creole seasoning and set aside while you prep the other ingredients.
• Start cooking the rice (for stove top rice). If you're making my creamy tomatillo dressing, do this step now. Start heating up your black beans. (If you used dry beans, soak over night and place in the crockpot in the morning so they are ready for dinner)
• Place 2 Tbsp in a cast iron skillet or a non-stick pan (the cast iron really gives your food a nice charred look and taste). Saute the peppers and onions together. Once cooked set aside, add more oil if necessary and cook the shrimp. Add more creole seasoning to taste. Cook until shrimp is mostly cooked through and then add the bell peppers and onions back in with the shrimp and finish cooking. Shrimp cooks really fast (around 5 minutes Depending on the size ). Add Salt and pepper to taste. Serve over cilantro rice and black beans.

Cilantro Rice

• Cook your rice. In a mixing bowl combine all ingredients. Bam, done!
• If you're using left over rice, put rice in a pan. Add 2-4 tablespoons of water to the pan and cover with a lid. Let the rice warm until the water has been absorbed. Uncover and add oil and the remainder of the ingredients.