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4-6 servings

Ingredients:

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  12 ounces Contessa Uncooked Tail-off Shrimp

  
  


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  8 ounces boneless/skinless chicken breast, cut into bite size pieces

  
  


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  4 ounces chorizo or spicy sausage

  
  


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  1 cup long grain white rice

  
  


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  1 11 ounce can mexicorn, drained

  
  


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  1 cup salsa

  
  


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  1 3/4 cup water

  
  


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  2 ounces jalapeno jack cheese, shredded

  
  


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  1/2 avocado, peeled and sliced

  
  

Steps:

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  In a heavy cooking pot over medium heat, cook chicken breast and chorizo or spicy sausage for 5-7 minutes or until sausage has browned.

  
  


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  Stir frequently and add rice, corn and salsa (reserve 1 tablespoon of salsa).

  
  


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  Continue stirring mixture and add water.

  
  


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  Cover mixture and bring to a boil.

  
  


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  Reduce heat to medium-low and simmer for 15 minutes.

  
  


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  Add shrimp and cook for additional 5 minutes or until shrimp turns pink.

  
  


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  Stir mixture and top with cheese.

  
  


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  Transfer mixture to a large serving dish and garnish with avocado slices and remaining salsa.