Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray both provided trays with cooking spray.

Drain shrimp thoroughly and pat dry.

In one provided tray, combine shrimp, amarillo seasoning, tomato puree, and a pinch of pepper. Spread into an even layer.

In second provided tray, combine pepper and onion mix, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Cover tray with foil.

Bake both trays (shrimp uncovered, vegetables covered) in hot oven until vegetables are tender and shrimp reach a minimum internal temperature of 145 degrees, 20-25 minutes.

While meal bakes, drain and rinse beans.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl and combine with beans, fiesta seasoning, mirepoix base, 1/4 tsp. salt, and 2 Tbsp. water. Microwave uncovered until heated through, 3-5 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Carefully remove both trays from oven. Stir shrimp until coated.

To serve, top rice with shrimp and vegetables. Garnish with sour cream. Bon appétit!