Shrimp Veracruz with Brown Rice, Corn, and Olives

Name: Shrimp Veracruz with Brown Rice, Corn, and Olives
Yield: 8 Servings
Ingredients: 6 cups water; 2 cups uncooked long-grain brown rice; 1 1/2 teaspoons salt; 10 ounces frozen corn kernels, thawed; 6 green onions, finely chopped; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 3/4 cup coarsely chopped pimiento-stuffed green olives; 1 pound deveined peeled large shrimp; 1 16-ounce jar thick and chunky salsa (medium heat); 1/3 cup olive oil; 1 tablespoon fresh lime juice; 1 1/2 teaspoons ground cumin; 1 teaspoon grated lime peel; Lime wedges

By Rozanne GoldPhotography by Brian Leatart

December 31, 2002

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Recipe notes