Shrimp and Red Peppers on Rice with Tomato Jicama Salad | Publix Super Markets

Ingredients

• 1 tablespoon fresh cilantro, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 lb peeled/deveined shrimp (thawed, if needed)
• 1 1/2 cups water
• 2 cups instant white rice
• 1/3 cup diced pimientos
• 1/4 cup presliced green onions
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/8 teaspoon pepper
• 3 medium tomatoes
• 4 oz fresh watercress leaves
• 1 medium jicama (about 1 lb)
• 1 lemon, for juice
• 2 tablespoons extra-virgin olive oil