Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes. Set aside.

Open the can of pinto beans and heat in a small saucepan over medium heat for about 5-7 minutes until warmed through. Set aside.

Dice the bell pepper and chop avocados and lettuce. Set aside for assembly.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp and seasonings, cooking for 5-6 minutes until shrimp are pink and opaque.

Combine sour cream, lime juice, honey, cilantro, and salt in a blender. Blend until smooth for the dressing.

Assemble the bowls: start with a scoop of rice, layer with beans, diced bell peppers, avocado, and cooked shrimp. Drizzle with cilantro lime dressing and garnish with queso fresco.