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Shrimp and Rice Salad

(2)
  1 reviews
  • 25 min prep time
  • 3 hr 45 min total time
  • 13 ingredients
  • 6 servings
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Enjoy the mild flavor of the long, slender medium-green Anaheim chiles in this main dish salad.

Bake-Off® Contest 42, 2006
Nina Hutchison
Windsor, California

Ingredients

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) white shoepeg corn, drained

Steps

  • 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 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 Stir in all remaining ingredients. Cover; refrigerate 3 to 4 hours before serving.
  • 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 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 Stir in all remaining ingredients. Cover; refrigerate 3 to 4 hours before serving.
 

Nutrition Information

No nutrition information available for this recipe
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