RCI-RC.004.0125.001
Gazpacho Rice Salad
Makes 6 servings.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- medium Shrimp1 1/2 poundsgrilled or sauteed*
- -ounce jar chunky salsa1 16 unit
- cooked rice3 cupscooked in chicken broth
- cucumbers2 mediumseeded and finely chopped
- medium-size green bell pepper1 unitfinely chopped
- 1 cup
- 2 tablespoons
- garlic2 clovesminced
- Bibb or leaf lettuce1 unit
Method
1
Cook rice in chicken broth according to package directions, then spread on a shallow pan to cool completely, about 15 minutes.
2
Heat a large skillet over medium-high heat and cook shrimp until pink and opaque, approximately 3-4 minutes per side, then set aside to cool slightly before chopping into bite-sized pieces.
8 minutes
3
Seed the cucumbers by halving lengthwise and scraping out seeds with a spoon, then finely chop the flesh into small, uniform pieces.
4
Finely chop the green bell pepper and thinly slice the green onions, keeping the white and light green parts separated from the dark green tops for layering.
5
Mince the garlic cloves finely and combine with lime juice in a small bowl, whisking together until blended.
6
In a large mixing bowl, combine the cooled rice, chopped shrimp, cucumbers, green bell pepper, white and light green parts of the green onions, and the 16-ounce jar of chunky salsa.
7
Pour the garlic-lime juice mixture over the rice and shrimp combination, then toss gently but thoroughly to distribute all ingredients evenly.
8
Line a serving platter or individual bowls with Bibb or leaf lettuce leaves as a bed for the gazpacho rice salad.
9
Spoon the gazpacho rice salad mixture onto the lettuce and garnish with the reserved dark green onion tops before serving.