Combine rice with salt and water in a medium pot. Bring to a boil, then reduce to a gentle simmer and cover. Cook until water is evaporated, and rice is tender, 45- 50 minutes. Right before serving, fluff rice with a fork and add lime juice, lime zest, and cilantro.
Cook the Vegetables & Shrimp
In a medium bowl, mix shrimp with 1 tablespoon oil and 1 tablespoon fajita seasoning
Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add peppers and onions. After 5 minutes, add ½ cup water to help steam the veggies and deglaze the pan. Add garlic, remaining seasoning and mix to combine. Cook until veggies are charred and softened, mixing occasionally, an additional 2-5 minutes. Remove from pan and keep warm.
Reduce heat to medium and add shrimp mixture to the pan. Cook for 2-3 minutes on each side.
Divided the cilantro lime rice between four bowls. Top with the veggies and shrimp. Garnish with avocado slices and fresh cilantro. Top with sour cream and hot sauce, if desired, and serve immediately.
Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it's best to enjoy it within 24 hours.