Easy Homemade Shrimp and Rice Salad
Makes: 6 servings (1 2/3 cups each)

Prep Time: 25 min.
Chilling Time: 4 hrs.

Ingredients

• 1-1/2 - cups water
• 1 - box (6.4-ounces) chicken fried rice skillet-meal mix for chicken
• 1/2 - cup frozen sweet peas (from 1-pound bag)
• 1 - bag (12-ounces) 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-ounces) black beans, drained, rinsed
• 1 - can (11-ounces) white corn, drained

Directions

1. In 10-inch skillet, heat water, uncooked rice and seasoning mix to boiling over high heat, stirring occasionally.
2. Reduce heat to low. Cover and simmer 7 minutes.
3. Stir in frozen peas. Cover and cook 3 to 5 minutes longer or until water is completely absorbed.
4. Pour rice mixture into large bowl.
5. Cool about 15 minutes.
6. Stir in all remaining ingredients.
7. Cover and refrigerate 3 to 4 hours before serving.