Grilled Shrimp & Rice Bowls with Sun Dried Tomatoes
Jasmine rice, corn, shredded cheese, and sun-dried tomatoes – these Shrimp Rice Bowls are topped with fresh torn basil and are perfect for seafood lovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mahatmarice.com.
Cooking tools:
- Grill
- Skewer
- Pastry brush
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Tongs
- Spoon
Ingredients
- 1 pouch Mahatma® Ready to Heat Jasmine Rice
- 1 lb medium shrimp, peeled and deveined
- 1 (11 oz) can corn, drained
- 1/4 cup drained and chopped sun-dried tomatoes in oil, reserving oil
- 1 cup shredded Italian cheese blend
- 1/4 cup plus 1 tablespoon slivered fresh basil leaves
- ½ teaspoon salt
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