Shrimp with Peppers & Corn
8.8 ounce pouch cooked long grain rice
14 1/2 ounce can diced tomatoes with chili seasoning, undrained
teaspoon ground cumin
teaspoon ground black pepper
tablespoons olive oil or butter
cup sliced baby sweet peppers or diced sweet peppers
cup frozen whole kernel corn, thawed
cloves garlic, minced
pound peeled and deveined medium raw shrimp
Italian (flat-leaf) parsley
- In a small saucepan combine rice and tomatoes. In a small bowl mix together cumin, salt, and black pepper; stir half of the cumin mixture into the rice. Cover and cook over medium heat until heated through. Reduce heat to low; cover and keep warm.
- Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add peppers and corn. Cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with remaining cumin mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp-tender (2 to 5 minutes, depending on size of shrimp).
- Serve shrimp mixture over rice; sprinkle with parsley.
Nutrition Facts(Shrimp with Peppers & Corn)
- Per serving:
- 355 kcal cal.,
- 11 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 172 mg chol.,
- 944 mg sodium,
- 38 g carb.,
- 4 g fiber,
- 7 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet