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Tex-Mex Rice with Shrimp, Corn & Lime Recipe

Whole Grain

Tex-Mex Rice with Shrimp, Corn & Lime Recipe

  • Whole Grain
  • Stovetop
  • Seafood
  • Nutritious Start
  • Global Inspired Recipes
  • Brown
  • 30 - 45 MIN
Tex-Mex Rice with Shrimp, Corn & Lime Recipe
  • Servings
  • Prep
    30–45 minutes
  • Fresh


About This Dish

Tempted by Tex-Mex? Then you won’t be able to resist this bursting-with-flavor dish with shrimp, avocados, corn and the tangy taste of lime juice.


  • 2 bags UNCLE BEN’S® Boil-In-Bag Whole Grain Brown Rice
  • Nonstick cooking spray
  • Corn kernels from 2 medium ears of fresh corn (about 1-1/2 cups)
  • 10 ounces shrimp, peeled, deveined
  • 1-1/2 cups plum tomatoes, chopped
  • 1/4 cup fresh lime juice 
  • 3/4 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper 
  • 1/2 teaspoon garlic powder
  • 2 tablespoons finely chopped cilantro
  • 1 ripe avocado, peeled and cut into 1/2-inch cubes  


  1. Prepare rice according to package instructions. Place 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 toss in the tomatoes.
  4. In a small bowl, combine the lime juice with the chili powder, cumin, salt, pepper and garlic powder. 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.


Amount per serving (5 total)

Calories: 310
Total Fat: 8g 12%
Saturated Fat: 1g 5%
Trans Fat: 0
Sodium: 450mg 19%
Carbohydrates: 43g 14%
Dietary Fiber: 6g 24%
Sugars: 2g
Protein: 18g
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