(Yield 6 servings)

3	tablespoons	olive oil
1	cup	chopped onion
1	cup	long-grain white rice
2	cloves	garlic, minced
1	teaspoon	ground cumin
1	15-ounce can	tomatoes, undrained
1	14-ounce can	chicken broth
1	cup	dried tomato halves, cut into strips
12	ounces	deveined shrimp
1	15-ounce can	pinto beans, rinsed and drained
1	15-ounce can	red kidney beans, rinsed and drained
1	cup	diced zucchini
1	cup	whole kernel corn
1/4	teaspoon	salt
1/4	cup	chopped cilantro
2	tablespoons	finely chopped red bell pepper
2	teaspoons	finely chopped jalapeño pepper

• In a large skillet, heat oil; add onions and sauté until golden brown. Add rice, garlic, and cumin; cook, stirring constantly, for 1 minute. Add tomatoes, broth, and dried tomatoes; heat to boiling. Cover and simmer for 15 minutes.
• In a large bowl, combine shrimp, beans, zucchini, and corn. Add to skillet, stirring to mix. Cover; cook for 10 minutes or until shrimp is opaque. Stir in salt.
• Transfer to a warm serving dish; sprinkle with cilantro, bell pepper, and jalapeño pepper.