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Cornfetti Rice with Shrimp

Cornfetti Rice with Shrimp printPrint Recipe

  • 2 pouches TJ's Fully Cooked Thai Jasmine Rice, cooked according to package directions
  • 1 jar TJ's Corn and Chile Tomato-Less Salsa
  • 6 TJ's Green Onions, finely chopped
  • 1/2 package TJ's Mélange a Trois Peppers
  • 3/4 cup TJ's Green Olives Stuffed with Pimento, coarsely chopped
  • 1/2 cup TJ's Fresh Cilantro
  • 1/3 cup TJ's Extra Virgin Olive Oil
  • Juice of 2 TJ's Fresh Limes
  • Zest of 1 TJ's Fresh Lime
  • 1 teaspoons TJ's Ground Cumin
  • TJ's Salt & TJ's Pepper, to taste
  • 1 pound TJ's Large Fully Cooked Shrimp, defrosted

Cool rice; mix in corn salsa, green onions, peppers, olives and cilantro. Set aside to marinate for 30 minutes. Blend oil, lime juice & zest, cumin, salt & pepper in blender or food processor until smooth. Toss mixture over shrimp, cover, refrigerate and marinate for 30 minutes. Mix the rice and shrimp together; season with salt and pepper. Allow to rest about 30 minutes longer at room temperature.

Serves: 8
Cooking Time: 60 Minutes

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