Shrimp with Peppers & Corn

By awright0511

Ingredients

• 1 8.8-oz. pouch cooked long grain rice
• 1 14.5-oz. can diced tomatoes with chili seasoning
• 1/2 tsp. ground cumin
• 2 Tbsp. olive oil or butter
• 1 cup sliced baby or diced sweet peppers
• 1 cup frozen whole kernel corn, thawed
• 2 cloves garlic, minced
• 1 lb. peeled and deveined medium raw shrimp
• Italian (flat-leaf) parsley

Preparation

Step 1

1. In a small saucepan combine rice, and undrained tomatoes. In a small bowl mix together 1/2 teaspoon each salt and pepper with the cumin; stir half into the rice. Cover and cook over medium heat until heated through. Reduce heat to low; cover and keep warm.
2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add peppers and corn. Cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with remaining salt-cumin mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp tender (2 to 5 minutes, depending on size of shrimp).
3. Serve shrimp mixture over rice; sprinkle with parsley. Serves 4.