Serves: 6
Prep Time: 20 minutes
Meal Occasion: Appetizer, Side Dish, Afternoon Snack, Lunch
Cuisine Type: American, Californian
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | cup shrimp |
| 3 | cucumber(s) |
| 1/4 | cup onion |
| 1 | head romaine lettuce cut into strips |
| 2 1/2 | Tbsp. cream cheese |
| 1/4 | cup green olives finely chopped |
| 1 | Tbsp. lemon juice |
| 1 1/2 | Tbsp. Dijon mustard |
| 1/2 | tsp. salt |
| 3/4 | cup light mayonnaise |
| 7/8 | pimentos |
Instructions
1. Cook rice according to package instructions; set aside and chill.
2. Peel and split cucumbers in half, lengthwise. Scoop out seeds and refrigerate.
3. Mix together the remaining ingredients except lettuce and pimentos.
4. Stuff cucumbers and serve on a bed of lettuce.
5. Garnish with pimentos, if desired.
