Texas Shrimp With Peppers and Corn

This is from the HEB recipe center and both my 6 and 2 year old liked it. The recipe calls for 1 bag (16 oz) frozen HEB Steamable Rice, variety of your choice.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  peeled and deveined shrimp
• 1  lime, squeezed for juice (divided use)
• 1  tablespoon  pure olive oil
• 2  teaspoons chili powder
• 2  teaspoons  minced garlic
• 1⁄2 teaspoon ground cumin
• 1  cup  drained and chopped  roasted red pepper
• 1 1⁄2 cups whole kernel corn
• 1⁄4 cup  chopped fresh cilantro
• 16  ounces rice

• garnish

•  crumbled feta or   white  mexican cheese

Directions

1. Toss shrimp with oil, 2 teaspoons lime juice, garlic, chili powder, and cumin. Set aside 5 minute In the meantime, cook rice according to directions on bag.
2. Heat a large, non-stick skillet over Medium-High heat 3 minutes. Add shrimp; saute 3 minutes, scooping and turning continuously, or until shrimp begins to curl. Add red peppers and corn; saute 1 or 2 minutes until hot.
3. Remove skillet from heat; stir in cilantro and remaining lime juice, to taste. Serve over rice. Optional: top with crumbled feta or white Mexican cheese.