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- 1 8.8ounce pouchcooked long grain rice
- 1 14 1/2ounce candiced tomatoes with chili seasoning, undrained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil or butter
- 1 cup sliced baby sweet peppers or diced sweet peppers
- 1 cup frozen whole kernel corn, thawed
- 2 cloves garlic, minced
- 1 pound peeled and deveined medium raw shrimp
- Italian (flat-leaf) parsley
1. 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.
2. 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).
3. Serve shrimp mixture over rice; sprinkle with parsley.
- Servings Per Recipe 4,
- cal. (kcal) 355,
- Fat, total (g) 11,
- chol. (mg) 172,
- sat. fat (g) 1,
- carb. (g) 38,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 7,
- pro. (g) 27,
- vit. A (IU) 826,
- vit. C (mg) 42,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 944,
- Potassium (mg) 409,
- calcium (mg) 111,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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