Mexican Rice and Shrimp - 6 Servings

Makes 6 entrée servings

2 teaspoons extra virgin olive oil ¼ cup red onion 2 cloves garlic, chopped 1½ teaspoons oregano ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoons kosher salt ½ teaspoons turmeric 2 cups (Rice Cooker) long grain white rice 3 cups (standard liquid measure) water 2 cans (15 ounces each) diced tomatoes, drained – discard liquid 24 ounces shrimp, peeled, deveined, halved lengthwise 11⁄3 cups frozen thawed peas 4 green onions, chopped 2 jalapeño peppers, stemmed, seeded, and chopped

Nutritional information per serving: Calories 350 (9% from fat) • carb. 49g • pro. 29g • fat 3g • sat. fat 1g • chol. 221mg • sod. 485mg • calc. 108mg • fiber 4g

1. 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. 2. 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. 3. After 10 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. 4. 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.