Tex-Mex Shrimp & Rice Bake

Preheat the oven to 450°F. Wash and dry the fresh produce. Lightly coat the tray(s) with a drizzle of olive oil. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the prepared tray(s), combine the corn and rice. Add 1 cup of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray(s) with foil and bake 25 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil.

Meanwhile, in a bowl, combine the breadcrumbs, mayonnaise, 2 teaspoons of olive oil (or 4 teaspoons for 4 servings), and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

Pat the shrimp dry with paper towels. Season with salt, pepper, and as much of the remaining spice blend as you'd like. Add the seasoned shrimp and peppers in an even layer to the partially cooked rice. Evenly sprinkle the topping over the shrimp and peppers. Return to the oven and bake, uncovered, 14 to 16 minutes, or until the breadcrumbs are browned and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.

Meanwhile, in a bowl, combine the sour cream and cilantro sauce. Serve the baked shrimp and rice topped with the creamy cilantro sauce. Enjoy!