Mexican Shrimp Pilaf

Ingredients

• 1 (6 7/8 ounce) package Spanish rice
• with vermicelli mix (like Rice-A-Roni)
• 2 tablespoons margarine
• 2 14 cups water
• 1 (14 1/2 ounce) can diced tomatoes (undrained)
• 34 lb large shrimp
• 2 medium zucchini
• 12 cup whole kernel corn
• 2 tablespoons sliced black olives
• 2 tablespoons crushed tortilla chips
• 2 tablespoons chopped green onions
• 12 cup picante sauce

Instructions

1. Peel and devein the shrimp.
2. Chop the zucchini.
3. In a 2-quart microwave-safe casserole, combine rice mix (without seasoning packet) and margarine.
4. Microwave, uncovered, 1 minute; stir.
5. Microwave 2-3 more minutes, until vermicelli is golden.
6. Stir in the seasoning packet, water, and tomatoes with their liquid.
7. Cover and microwave 19-20 minutes, until rice is tender.
8. Place shrimp, zucchini, corn, and olives on top of rice.
9. Cover and microwave 4 minutes, until shrimp is opaque.
10. Stir, cover, and let stand 5 minutes.
11. Garnish each serving with crushed chips, green onions, and picante sauce.