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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Nice and easy microwave dish with great flavor. Use tomatoes with jalapenos (Rotel) instead of the canned diced tomatoes if you want to kick up the spice! Ingredients:
1 (6 7/8 ounce) package spanish rice, with vermicelli mix (like rice-a-roni) |
2 tablespoons margarine |
2 1/4 cups water |
1 (14 1/2 ounce) can diced tomatoes (undrained) |
3/4 lb large shrimp |
2 medium zucchini |
1/2 cup whole kernel corn |
2 tablespoons sliced black olives |
2 tablespoons crushed tortilla chips |
2 tablespoons chopped green onions |
1/2 cup picante sauce |
Directions:
1. Peel and devein the shrimp. Chop the zucchini.
2. In a 2-quart microwave-safe casserole, combine rice mix (without seasoning packet) and margarine. Microwave, uncovered, 1 minute; stir. Microwave 2-3 more minutes, until vermicelli is golden.
3. Stir in the seasoning packet, water, and tomatoes with their liquid. Cover and microwave 19-20 minutes, until rice is tender.
4. Place shrimp, zucchini, corn, and olives on top of rice. Cover and microwave 4 minutes, until shrimp is opaque. Stir, cover, and let stand 5 minutes.
5. Garnish each serving with crushed chips, green onions, and picante sauce.
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