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Ingredientes
- 1 3/4 c. Salted water
- 1 c. Long-grain aromatic rice like Texmati
- 1/2 c. Extra virgin olive oil
- 4 Tbsp. Fresh lime juice - (to 6 tbspns)
- 1 tsp Cumin pwdr Salt to taste
- 1 x Fresh jalapeno pepper - (to 2) seeded, chopped fine
- 1 pkt Frzn corn kernels - (10 ounce) thawed
- 1 sm Red bell pepper seeded, and cut into 1/4" dice
- 1 sm Yellow bell pepper seeded, and cut into 1/4" dice
- 1/2 c. Pimento stuffed green Spanish olives minced
- 2 x Tomatoes seeded, and cut into 1/2" dice
- 12 x Cooked large shrimp halved along back
- 1/2 c. Cilantro - (packed) minced Mesclun lettuce washed
- 1/2 c. Pitted jumbo ripe black olives slivered
Direcciones
- Bring the salted water to a boil. Add in the rice, cover and simmer over low heat for 12 to 15 min or possibly till just done. Immediately drain the rice when tender, rinse under cool water to stop the cooking process and drain again. Pat dry and set aside till later.
- In the bottom of a mixing bowl stir together the extra virgin olive oil, lime juice, cumin, salt and jalapeno peppers. Add in the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
- In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
- On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 708 | |
| Calories from Fat 491 | 69% |
| Total Fat 55.14g | 69% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 47mg | 2% |
| Potassium 325mg | 9% |
| Total Carbs 46.28g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.13g | 2% |
| Protein 9.04g | 14% |
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