This is a recipe I found in the back of a very old booklet that I picked up at the checkout line in the grocery store. I usually steam brown rice and sometimes use frozen cooked shrimp. Most of the time I don’t chill for a whole 2 hours and it’s still really good. For picnics and cook outs, instead of making a salad with the spinach, you can stuff in red or green peppers.
- 2 1/2 cups water
- 2 cups converted rice
- 3 tablespoons oil, divided
- 2 teaspoons salt, divided
- 1 lb medium shrimp, peeled & deveined
- 2 cloves garlic
- 1/2 cup mayonnaise
- 1/2 cup picante sauce or salsa
- 1/2 cilantro, chopped
- 1/2 teaspoon black pepper
- 1 black beans, rinsed & drained
- 1 can diced green chilies
- spinach leaves
- 1 orange cut into wedges, optional
Bring water to boil and add rice, 1 tbsp oil & 1 tsp salt. Cover tightly and simmer 20 minutes. Remove from heat. Let stand, covered, until all water is absorbed, about 5 minutes. Chill at least 2hrs.
Cook shrimp & garlic in remaining oil until shrimp is pink and cooked through. Drain; chill at least 2 hrs. Combine mayonnaise, picante sauce, 1/4 cup cilantro and remaining salt & pepper in a large bowl. Stir in rice, shrimp mixture, beans, green onions and chilies. Chill until serving time.
To serve, line bowl with spinach leaves; mound salad on spinach. Sprinkle with remaining cilantro and garnish with orange wedges.