• Once boiling, stir rice into boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions.
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Drain pineapple over a small bowl, reserving juice. 
• Cut tomato into 1/2-inch pieces.
• Combine mayo and half the lime zest in a small bowl. Set aside.
• Add pineapple pieces, tomatoes, half the lime juice, half the green onions, 1/2 tbsp (1 tbsp) pineapple juice and 1/2 tbsp (1 tbsp) oil to a medium bowl.
• Season with salt and pepper, then stir to combine. 

• Heat another medium pot over medium heat. 
• When hot, add 1 tbsp (2 tbsp) oil, then remaining green onions. Cook and stir for 1 min. 
• Add black beans (including can liquid), stock powder and 1/4 cup (1/3 cup) water. Cook, stirring occasionally, until liquid thickens slightly, 3-4 min. 
• Remove from heat, then add remaining lime juice. Season with pepper to taste, then stir to combine. 

• Meanwhile, using a strainer, drain and rinse shrimp. then pat dry with paper towels.
• Season with Cajun Spice Blend. 

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook until spice blend darkens and just turns pink, 3-4 min.** 

• Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and remaining lime zest. 
• Divide rice and beans between plates.
• Top with shrimp, pineapple salsa and lime mayo.
• Squeeze a lime wedge over top, if desired. 

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season in the same way the recipe instructs you to season the tilapia.

Cook until spice blend darkens and shrimp just turns pink, 3-4 min.** Follow the rest of the recipe as written.