Mexican Shrimp Pilaf

• 1 (6 7/8 ounce) package Spanish rice, with vermicelli mix (like Rice-A-Roni)
• 2 tablespoons margarine
• 2 14 cups water
• 1 (14 1/2 ounce) can diced tomatoes (undrained)
• 34 lb large shrimp
• 2 medium zucchini
• 12 cup whole kernel corn
• 2 tablespoons sliced black olives
• 2 tablespoons crushed tortilla chips
• 2 tablespoons chopped green onions
• 12 cup picante sauce

1. Peel and devein the shrimp.
2. Chop the zucchini.
3. In a 2-quart microwave-safe casserole, combine rice mix (without seasoning packet) and margarine.
4. Microwave, uncovered, 1 minute; stir.
5. Microwave 2-3 more minutes, until vermicelli is golden.
6. Stir in the seasoning packet, water, and tomatoes with their liquid.
7. Cover and microwave 19-20 minutes, until rice is tender.
8. Place shrimp, zucchini, corn, and olives on top of rice.
9. Cover and microwave 4 minutes, until shrimp is opaque.
10. Stir, cover, and let stand 5 minutes.
11. Garnish each serving with crushed chips, green onions, and picante sauce.

spanish rice, margarine, water, tomatoes, shrimp, zucchini, whole kernel corn, black olives, tortilla chips, green onions, picante sauce

Taken from www.food.com/recipe/mexican-shrimp-pilaf-375874 (may not work)