MEXICAN RICE AND SHRIMP

2 teaspoons extra virgin olive oil
1/4 cup red onion
2 cloves garlic, chopped
1 1/2 teaspoons oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons kosher salt
2 teaspoons turmeric
2 (rice cooker) cups long grain white rice*
3 cups water
24 ounces shrimp, peeled, deveined, halved lengthwise
2 cans (15 oz. each) diced tomatoes, drained – discard liquid
1 1/3 cups frozen thawed peas
4 green onions, chopped
2 jalapeno peppers, stemmed, seeded, and chopped

Place rice cooker bowl in rice cooker. Add olive oil. Cover and turn on; let heat for 1 minute.

Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to rice cooker bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute.

Add rice, stir and cook for 2 minutes.

Add water; stir. Add drained diced tomatoes on top of rice – do not stir in. Cover and turn on.

Lightly coat the interior of the steaming tray with cooking spray. Place shrimp in steaming tray. After 10 minutes, place steaming tray on rice cooking bowl; cover. Cook until Rice Cooker switches to "Warm".

Place the peas, green onions and jalapeno pepper on top of the rice. Cover and let stand on “Warm” for 5 minutes.

To serve, fluff with rice paddle and stir in vegetables. Transfer to top with steamed shrimp. Garnish with sliced avocado and serve with a wedge of lemon or lime.

*Your rice cooker cup equals 6-ounces (12 tablespoons
or 3/4 of a standard 1-cup measure) measuring cup.

Makes 6 entree servings
Source: Cuisinart 8-cup rice cooker manual