HealthNotes

Mexican Shrimp Pilaf

• From: National Fisheries Institute

Ingredients

• 1 (6.8-ounce) package Spanish rice and vermicelli mix

• 2 tablespoons margarine, melted

• 2 cups water

• 1 (14 1/2 -ounce) can diced tomatoes, undrained

• 3/4 pound large shrimp, peeled and deveined

• 1 cup zucchini, chopped

• 1/2 cup frozen whole kernel corn, thawed

• 2 tablespoons ripe olives, sliced

• 2 tablespoons tortilla chips, crushed

• 1/2 cup cheddar cheese, grated

• 2 tablespoons green onion, chopped

• 1 jar picante sauce

Packaged Spanish rice mix and frozen corn make this a quick and easy one-pot meal.

Directions

• Sauté rice in margarine in a large skillet until golden, stirring frequently.
• Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes.
• Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender.
• Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.