Ingredients

• 1 tablespoon fresh cilantro, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 lb peeled/deveined shrimp (thawed, if needed)
• 1 ½ cups water
• 2 cups instant white rice
• ⅓ cup diced pimientos
• ¼ cup presliced green onions
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• ⅛ teaspoon pepper

Steps

1. Chop cilantro leaves finely; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add garlic and shrimp (wash hands); cook 2–3 minutes, stirring often, or just until shrimp begin to turn pink.
2. Combine water and rice in microwave-safe bowl and cover. Microwave on HIGH 5–7 minutes or until tender and most of the water is absorbed.
3. Stir remaining ingredients (except cilantro) into shrimp. Cook 2–3 minutes, stirring occasionally, or until onions are clear and shrimp are pink and opaque. Sprinkle with cilantro. Serve over rice.

Ingredients

• 3 medium tomatoes
• 4 oz fresh watercress leaves
• 1 medium jicama (about 1 lb)
• 1 lemon, for juice
• 2 tablespoons extra-virgin olive oil

Steps

1. Cut tomatoes into ½-inch-thick slices; arrange 3 tomato slices on each salad plate. Place watercress leaves over tomatoes.
2. Cut jicama into quarters; then peel. Cut each piece into thin slices; then stack slices and cut into thin, uniform matchsticks (about 2 cups). Mound jicama over watercress.
3. Squeeze juice of lemon over salads. Drizzle with olive oil and serve.