Serves: 4
Total Calories: 423

2 plum tomatoes, peeled and chopped
2 cloves garlic (medium), chopped
2 tablespoons chopped fresh cilantro
1 , serrano chile kimmy, , minced with seeds
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1/8 teaspoon crushed red pepper
1 cup canned chicken broth
1 cup water
2 tablespoons olive oil
1 cup long-grain white rice
1/2 medium white onion, finely chopped
1 cup fresh or frozen corn kernels
1/3 pound (8 to 11) small cooked peeled shrimp

1. In a blender, purée until smooth the tomato, garlic, cilantro, serrano chile, oregano, cumin, salt, crushed pepper, broth, and water. Reserve in the blender jar.

2. In a 2 1/2-quart saucepan, heat the oil over medium heat. Add the rice and onion and cook, stirring, until they begin to color, about 4 minutes. Pour the reserved tomato and broth mixture into the pan all at once. Stir to level the rice. Bring to a boil, then reduce the heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.

3. Meanwhile, in a small saucepan, cook the corn and boiling water to cover, 1 to 2 minutes, until tender. Drain. When the rice is done turn off the heat. Let rice stand 5 minutes. Fluff it with a fork, then gently stir in the shrimp and corn. Cover and let stand 8 to 10 minutes. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 423
Calories from Fat: 80

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans