Shrimp with Peppers and Corn

1 8.8 oz pouch cooked long grain rice (I think I would just make rice)
1 14.5 oz can diced tomatoes with chili seasoning
1/2 tsp ground cumin
2 Tb olive oil
1 cup sliced baby or diced sweet peppers
1 cup frozen whole kernal corn, thawed
2 cloves garlic, minced
1 lb peeled and deveined med raw shrip
Italian (flat leaf) parsley

Combine rice, undrained tomatoes, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin. Heat through.

In a 12 inch skillet heat oil over med-high. Add pepper and corn. Cook 3 - 4 minutes. Stir in garlic. Sprinkle shrimp with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp cumin. Add shrimp to skillet. Cook 2 - 5 minutes until shrimp are opaque and peppers are crisp tender.

Serve shrimp mixture over rice; sprinkle with parsley.

Better Homes and Gardens December 2010