Cook the rice according to package instructions, about 15-20 minutes. Combine rice with water and a pinch of salt, then simmer until tender.

Heat canned pinto beans in a small saucepan over medium heat for about 5 minutes and set aside.

Dice the bell pepper, slice the avocado, and chop the greens.

In a skillet, heat olive oil, add minced garlic, and sauté until fragrant. Add shrimp, cumin, and chili powder, cooking until shrimp is pink.

Blend sour cream, cilantro, lime juice, honey, garlic, and salt until smooth. Refrigerate the dressing.

Assemble bowls by layering rice, beans, veggies, shrimp, and drizzle dressing on top, garnished with lime wedges and cilantro.