Cook the rice by bringing 2 cups of water to a boil in a medium saucepan, add 1 cup of rice, reduce heat to low, cover, and simmer for 18 minutes.

Heat 1 can of pinto beans in a small saucepan over medium-low heat for 5-7 minutes until warmed through.

Dice a bell pepper and cube avocados. Chop the lettuce or greens and arrange on a plate.

Mince 4 cloves of garlic and set aside.

Thaw frozen shrimp by placing under cold running water, peel and devein them.

In a large skillet, heat 2 tablespoons of olive oil, add minced garlic and sauté for 1-2 minutes.

Add shrimp, cumin, chili powder, adobo seasoning, salt, and pepper. Sauté for 5-6 minutes until cooked through.

Blend the dressing by combining sour cream, cilantro, lime juice, honey, and a pinch of salt in a food processor.

Assemble the bowls with a base of rice, topped with beans, bell peppers, lettuce, avocado and sautéed shrimp.

Drizzle the dressing over the assembled bowls and garnish with lime wedges and queso fresco.