Mexican Shrimp Pilaf

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (6 7/8ounce) package Spanish rice, with vermicelli mix (like Rice-A-Roni)
• 2  tablespoons margarine
• 2 1⁄4 cups water
• 1 (14 1/2ounce) can diced tomatoes (undrained)
• 3⁄4 lb large shrimp
• 2  medium zucchini
• 1⁄2 cup whole kernel corn
• 2  tablespoons  sliced black olives
• 2  tablespoons  crushed tortilla chips
• 2  tablespoons  chopped green onions
• 1⁄2 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.