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


1. Saute 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.
2. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender.
3. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.

This one pot dish is a great way to add a little spice to your midweek meals.

Mexican Shrimp Pilaf
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