Shrimp and Rice Salad

(2)
  1 reviews
  • 25|min prep time
  • 3|hr|45|min total time
  • 13 ingredients
  • 6 servings

1 1/2
cups water
1
box (6.4 oz) chicken fried rice skillet-meal mix for chicken
1/2
cup frozen sweet peas (from 1-lb bag)
1
bag (12 oz) frozen cooked cocktail shrimp (60 to 80 count/lb), thawed
3/4
cup chopped fresh cilantro
3/4
cup sliced pimiento-stuffed green olives
1/2
cup chopped red onion
2
medium tomatoes, chopped (1 1/2 cups)
1
large Anaheim chile, finely chopped (3 tablespoons)
5
tablespoons balsamic vinegar
2
tablespoons vegetable oil
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) Green Giant™ SteamCrisp® Niblets® white shoepeg corn, drained

Directions

  1. 1 In 10-inch skillet, heat water, uncooked rice and seasoning mix to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 7 minutes.
  2. 2 Stir in frozen peas. Cover; cook 3 to 5 minutes longer or until water is completely absorbed. Pour rice mixture into large bowl. Cool about 15 minutes.
  3. 3 Stir in all remaining ingredients. Cover; refrigerate 3 to 4 hours before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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