Salsa Rice
Great recipe for meal planning using leftover cooked rice in a satisfying salsa shrimp fried rice dinner.
Ingredients
- ½ pound cleaned tail-on large shrimp
- 3 tablespoons vegetable oil
- 2 tablespoons dry fajita seasoning
- 2 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 3 cups chilled cooked rice
- 1 cup Sam’s Fresh Mango Pineapple Salsa
- ½ cup cooked shelled edamame or frozen peas
- 1 egg, beaten
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oven to 450F. Line a large rimmed baking sheet with parchment paper.
- Toss shrimp with 1 tablespoon of oil and 1 tablespoon of fajita seasoning; set aside.
- In a large bowl, whisk remaining oil and seasoning with the water and soy sauce. Add rice, salsa and edamame, stirring well, to evenly coat with fajita mixture.
- Spread rice mixture evenly over prepared pan. Bake on center rack for 10 minutes.
- Remove pan from oven and gently stir rice mixture around. Place shrimp on rice around edge of pan. Return to oven and bake for 5 to 8 minutes or until shrimp begin to turn pink.
- Remove pan from oven and drizzle rice evenly with the egg. Return to oven to bake for 3 to 5 minutes or until egg and shrimp are cooked through.
- Spoon onto a serving platter. Sprinkle with scallions and cilantro.
Nutrition
Calories: 360kcalCarbohydrates: 40gProtein: 19gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 132mgSodium: 786mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 486IUVitamin C: 3mgCalcium: 77mgIron: 3mg
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