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