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Nina Hutchison
Windsor, California
Shrimp and Rice Salad
Enjoy the mild flavor of the long, slender medium-green Anaheim chiles in this main dish salad.
Shrimp and Rice Salad
- Prep Time 25 min
- Total 3 hr 45 min
- Ingredients 13
- Servings 6
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
Instructions
-
Step1In 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.
-
Step2Stir 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.
-
Step3Stir in all remaining ingredients. Cover; refrigerate 3 to 4 hours before serving.
Nutrition
400
Calories
9g
Total Fat
23g
Protein
57g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 80
- Total Fat
- 9g
- 15%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 110mg
- 37%
- Sodium
- 1190mg
- 49%
- Potassium
- 700mg
- 20%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 7g
- 27%
- Sugars
- 7g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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