• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions.
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Over a small bowl, drain pineapple, reserving juice. 
• Cut tomato into 1/2-inch pieces.
• In another small bowl, combine mayo and half the lime zest. Set aside.
• To a medium bowl, 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.
• Season with salt and pepper, then stir to combine. 

• Heat another medium pot over medium. 
• 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 for 3-4 min, stirring occasionally, until liquid thickens slightly. 
• Remove from heat, then add remaining lime juice. Season with pepper, 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.
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until spice blend darkens and shrimp is opaque and cooked through.** 

• 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 you like. 

If you opted to get 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 tilapia. 

Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until spice blend darkens and shrimp is opaque and cooked through.** Follow the rest of the recipe as written.