Achiote Shrimp & Rice Bundles

• 2 plum tomatoes
• 2 cloves garlic, unpeeled
• 2 ancho chiles, stemmed, seeded, toasted and hydrated
• 3/4 cup orange juice
• 2 tsp. annatto paste
• 4 cups cooked long-grain white rice
• 1 cup KRAFT Shredded Cheddar Cheese
• 2 lb. uncooked deveined peeled medium shrimp
• 8 avocado leaves

1. Cook tomatoes and garlic in medium skillet on high heat 10 to 12 min.
2. or until roasted, turning occasionally; peel garlic.
3. Blend tomatoes, garlic, anchos, juice and annatto paste in blender until smooth.
4. Pour into small saucepan; bring to boil.
5. Simmer on medium-low heat 5 min., stirring frequently.
6. Combine rice and cheese; spoon onto centers of 8 (15x12-inch) sheets of parchment paper.
7. Top with shrimp, avocado leaves and tomato sauce.
8. Bring corners of each parchment sheet to center to enclose filling; tie closed with butcher's string.
9. Pour 3 cups water into 8-qt.
10. stockpot fitted with steamer basket.
11. Line bottom of basket with foil; place bundles in single layer in basket.
12. Cover with damp kitchen towel, then cover pot with lid.
13. Bring water to boil; simmer on medium-high heat 25 min., adding more boiling water to pot as necessary.

tomatoes, garlic, ancho chiles, orange juice, paste, white rice, cheddar cheese, shrimp, avocado

Taken from www.kraftrecipes.com/recipes/achiote-shrimp-rice-bundles-122835.aspx (may not work)