Before starting, wash and dry all produce. Peel, then mince or grate garlic.Thinly slice green onions, keeping white and green parts separate.Using a strainer, drain black beans, reserving the liquid, then rinse beans.Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then garlic, green onion whites and rice. Cook, stirring often, until garlic is fragrant, 1-2 min.

Add 1/2 cup (1 cup) reserved bean liquid, 1 cup (2 cups) water, black beans and stock powder. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Drain and rinse shrimp. Pat dry with paper towels, then season with salt and pepper. Combine chipotle sauce and honey in a medium bowl. Add shrimp to the bowl with chipotle mixture, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to another medium bowl, then set aside.Add 1/2 tbsp (1 tbsp) oil to the same pan, then shrimp. Cook, stirring occasionally, until cooked through, 2-3 min.**

Meanwhile, halve tomatoes.Zest then juice lime. Add tomatoes, green onion greens, 1/2 tbsp (1 tbsp) oil, 1/4 tsp (1/2 tsp) sugar and half the lime juice to the bowl with peppers.Season with salt and pepper, then toss to combine.

Add mayo, 1/2 tbsp (1 tbsp) water, lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl. Season with salt and pepper, then toss to combine. Divide rice between bowls, top with shrimp. Spoon over any sauce remaining in the pan.Top with salsa. Drizzle over lime crema.