CUMIN-LIME SHRIMP ON JICAMA RICE

JICAMA ADDS A SLIGHTLY SWEET, CRUNCHY ELEMENT TO THE BROWN RICE. WHEN BUYING THIS MEXICAN ROOT VEGETABLE, CHOOSE ONE THAT IS FIRM WITH SMOOTH, UNBLEMISHED SKIN. KEEP IN MIND THAT SMALLER JICAMA ROOTS HAVE A SWEETER, MORE APPEALING FLAVOR THAN LARGER ONES.

START TO FINISH 30 minutes

• 12 oz. fresh or frozen peeled and deveined medium shrimp
• 3 tsp. olive oil
• 1½ cups chopped yellow onions
• 1 medium fresh Anaheim chile pepper, seeded and sliced (tip)
• 1½ Tbsp. chili powder
• 1½ tsp. ground cumin
• 1 cup hot cooked brown rice
• 1½ cups peeled jicama cut into thin bite-size strips
• 2 Tbsp. lime juice
• 2 Tbsp. 60% to 70% vegetable oil spread
• ¼ tsp. salt
• ⅓ cup snipped fresh cilantro
• Lime wedges (optional)

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a large nonstick skillet heat 1 tsp. of the oil over medium-high heat. Tilt and swirl skillet to coat. Add onions and chile pepper; cook 3 minutes or until tender, stirring frequently. Stir in shrimp, chili powder, and cumin; cook 3 to 4 minutes or until shrimp are opaque.

2. Meanwhile, spoon hot cooked rice into a serving bowl; stir in jicama. Cover and let stand until ready to serve.

3. Remove skillet from heat; stir in remaining 2 tsp. oil, the lime juice, vegetable oil spread, and salt. Cover and let stand 5 minutes.

4. Stir cilantro into rice. Serve shrimp over rice. If desired, serve with lime wedges. MAKES 4 SERVINGS.

PER SERVING 284 cal., 11 g fat (2 g sat. fat), 129 mg chol., 350 mg sodium, 26 g carb., 6 g fiber, 21 g pro.