Entrees
Mexican Rice and Shrimp - 3 Servings
Makes 3 entrée servings
Mexican Rice and Shrimp - 3 Servings
Makes 3 entrée servings
carb. 49g
pro. 29g
fat 3g
sat. fat 1g
chol. 221mg
sod. 485mg
calc. 108mg
fiber 4g
Ingredients
1 teaspoon extra virgin olive oil 2 tablespoons red onion 1 clove garlic, chopped ¾ teaspoon oregano ¼ teaspoon ground coriander ¼ teaspoon ground cumin ¼ teaspoon kosher salt ¼ teaspoon turmeric 1 cup (Rice Cooker) long grain white rice 1½ cups (standard liquid measure) water 1 can (15-ounce) diced tomatoes, drained – discard liquid 12 ounces shrimp, peeled, deveined, halved lengthwise 2⁄3 cup frozen thawed peas 2 green onions, chopped 1 jalapeño pepper, stemmed, seeded and chopped
Preparation
Place cooking bowl in Cuisinart® Rice Cooker/Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for 2 minutes. Add water; stir. Add drained diced tomatoes on top of rice – do not stir in. Cover and turn on. Lightly coat the interior of the steaming tray with cooking spray. Place shrimp in steaming tray. After 25 minutes, place steaming tray on cooking bowl; cover. Cook until Rice Cooker switches to Warm. Place the peas, green onions and jalapeño pepper on top of the rice. Cover and let stand on Warm for 5 minutes. To serve, fluff with rice paddle and stir in vegetables. Transfer to top with steamed shrimp. Garnish with sliced avocado and serve with a wedge of lemon or lime.
