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Mexican Shrimp Pilaf

1 (6.8-ounce) package Spanish rice and vermicelli mix
2 tablespoons butter or margarine, melted
2 cups water
1 (14.5-ounce) can diced tomatoes
3/4 pound large shrimp, peeled and deveined
1 cup chopped zucchini
1/2 cup frozen whole kernel corn, thawed
2 tablespoons sliced ripe olives
2 tablespoons crushed tortilla chips
1/2 cup shredded cheddar cheese
2 tablespoons chopped green onions
1 jar picante sauce

1. Sauté rice and vermicelli in butter in a large skillet until golden, stirring frequently.
2. Slowly add water, seasoning packet from rice and tomatoes (undrained); bring to a boil. Cover, reduce heat to low and simmer 10 minutes.
3. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender.
4. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce.

Makes 4 servings.

Recipe provided courtesy of National Fisheries Institute.