Shrimp Bowl with Tomato Rice and Lime-Marinated Onions

1. Prepare the Marinated Onions: Slice 1 onion into half moons and place in a bowl. Squeeze the juice of 1 lime over the onions, add a sprinkle of salt, and massage with your hands for a minute. Let sit for about 10 minutes to marinate.
2. Make the Tomato Rice: In a pressure cooker (like an Instant Pot), sauté 1/2 cup chopped onions in 1 tbsp olive oil for about 4 minutes until softened. Add 2 cloves of chopped garlic and cook for another minute. Stir in 1 cup of brown rice, 1 1/2 cups water, 2 tbsp tomato paste, and 1/2 tsp cumin. Pressure cook on high for 20 minutes, then allow a natural release for 10 minutes.
3. Cook the Shrimp: While the rice is cooking, melt 1 tbsp butter in a pan over medium heat. Add 0.5 pound of shrimp and sauté until pink and cooked through, about 3-5 minutes.
4. Assemble the Bowls: Divide the cooked tomato rice between two bowls. Top with the sautéed shrimp, lime-marinated onions, sliced red pepper, halved cherry tomatoes, and sliced avocado. Squeeze a little extra lime over the top if desired. Serve fresh and enjoy!