Mexican Shrimp Pilaf

loof's Note:

Nice and easy microwave dish with great flavor. Use tomatoes with jalapenos (Rotel) instead of the canned diced tomatoes if you want to kick up the spice!

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 (6 7⁄8; ounce) package Spanish rice , with vermicelli mix (like Rice-A-Roni)
• 2 tablespoons margarine
• 2 ¼ cups water
• 1 (14 ½ ounce) can diced tomatoes (undrained)
• ¾ lb large shrimp
• 2 medium zucchini
• ½ cup whole kernel corn
• 2 tablespoons sliced black olives
• 2 tablespoons crushed tortilla chips
• 2 tablespoons chopped green onions
• ½ cup picante sauce

Directions:

1. Peel and devein the shrimp. Chop the zucchini.
2. In a 2-quart microwave-safe casserole, combine rice mix (without seasoning packet) and margarine. Microwave, uncovered, 1 minute; stir. Microwave 2-3 more minutes, until vermicelli is golden.
3. Stir in the seasoning packet, water, and tomatoes with their liquid. Cover and microwave 19-20 minutes, until rice is tender.
4. Place shrimp, zucchini, corn, and olives on top of rice. Cover and microwave 4 minutes, until shrimp is opaque. Stir, cover, and let stand 5 minutes.
5. Garnish each serving with crushed chips, green onions, and picante sauce.