Tex-Mex Rice with Shrimp, Corn & Lime

By á-47

Ingredients

• 2 bags (uncooked) Uncle Ben's Boil-In-Bag Whole Grain Brown Rice
• corn kernels from 2 medium ears of fresh corn (about 1 1/2 cups)
• 10 oz. shrimp, peeled and deveined
• 1 1/2 cups chopped fresh plum tomatoes
• 1/4 cup fresh lime juice
• 3/4 to 1 tea. chili powder, to taste
• 1 tea. cumin
• 3/4 tea. salt
• 1/2 tea. garlic powder
• 1/4 tea. pepper
• 2 Tbsp. fresh cilantro, finely chopped
• 1 ripe avocado, peeled and cut into 1/2" cubes

Preparation

Step 1

Prepare rice according to package directions.

When done, place rich in a large serving bowl and cool slightly.

While the rice is cooking, heat a medium skillet coated with cooking spray over medium-high heat. Add the corn kernels and saute for 2 minutes. Add the shrimp to the pan and saute for 3 minutes or until shrimp are cooked through.

Add the sauteed corn and shrimp to the rice and then toss in the tomatoes.

In a small bowl, combine the lime juice with the seasonings (chili powder through black papper). Drizzle the seasoned lime juice over the rice mixture and stir well to combine.

Add the cilantro and avocado and toss very gently.

Serve at room temperature.