Serves: 5
Prep Time: 32 minutes
Meal Occasion: Lunch, Dinner
Cuisine Type: American, Tex-Mex
Ingredients
| 2 | bags UNCLE BEN’S® Boil-In-Bag Whole Grain Brown Rice (uncooked) |
| 10 | oz. shrimp peeled and deveined |
| 1 1/2 | cups plum tomatoes chopped |
| 2 | Tbsp. fresh cilantro finely chopped |
| 1 | ripe avocado peeled and cut into 1/2-inch cubes |
| 1/4 | cup fresh lime juice |
| 8 | cups water |
| Corn kernels from 2 medium ears of fresh corn (about 1-1/2 cups) |
| 3/4 | tsp. chili powder to taste |
| 1 | tsp. ground cumin |
| 1/2 | tsp. garlic powder |
| 1/4 | tsp. black pepper |
| 3/4 | tsp. salt |
Instructions
1. Bring the water to a boil in a medium saucepan and then add the unopened rice bags. Boil the rice for 11-12 minutes and then remove from the pan and drain. Place the rice in a large serving bowl and cool slightly.
2. While the rice is cooking, heat a medium skillet coated with cooking spray over medium-high heat. Add the corn kernels and sauté for 2 minutes. Add the shrimp to the pan and sauté for 3 minutes or until shrimp are cooked through.
3. Add the sautéed corn and shrimp to the rice and then toss in the tomatoes.
4. In a small bowl, combine the lime juice with the seasonings (chili powder through black pepper). Drizzle the seasoned lime juice over the rice mixture and stir well to combine.
5. Add the cilantro and avocado and toss very
gently.
6. Serve at room temperature.
