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Shrimp and Rice Salad

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Shrimp and Rice Salad
  • Prep Time 25 min
  • Total Time 3 hr 45 min
  • Servings 6
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Enjoy the mild flavor of the long, slender medium-green Anaheim chiles in this main dish salad.

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

Directions

  • 1 In 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.
  • 2 Stir 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.
  • 3 Stir in all remaining ingredients. Cover; refrigerate 3 to 4 hours before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
80
)
Daily Value
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
4
*Percent Daily Values are based on a 2,000 calorie diet.
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