- 1 1/2 cups water
- 1 (6.4 ounce) box chicken fried rice skillet-meal mix for chicken
- 1/2 cup frozen sweet peas
- 1 (12 ounce) bag frozen cooked cocktail shrimp (60 to 80 count/lb), thawed
- 3/4 cup chopped fresh cilantro
- 3/4 cup sliced pimiento-stuffed green olives
- 1/2 cup chopped red onion
- 2 medium tomatoes, chopped
- 1 large Anaheim chile, finely chopped
- 5 tablespoons balsamic vinegar
- 2 tablespoons vegetable oil
- 1 (15 ounce) can Progresso® black beans, drained, rinsed
- 1 (11 ounce) can Green Giant® Niblets® white shoepeg corn, drained
- In 10-inch skillet, heat water, uncooked rice and seasoning mix to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 7 minutes.
- Stir in frozen peas. Cover; cook 3 to 5 minutes longer or until water is completely absorbed. Pour rice mixture into large bowl. Cool about 15 minutes.
- Stir in all remaining ingredients. Cover; refrigerate 3 to 4 hours before serving.