Mexican Yellow Rice with Crawfish

MEXICAN YELLOW RICE WITH CRAWFISH
1-2 lbs. leftover peeled boiled crawfish
Olive oil
3 ears of fresh corn, cut from the cob
½ c. chopped onion mix
6 mini peppers, chopped (assorted colors)
1 (8-oz.) carton sliced mushrooms
1 carton cherry tomatoes, halved
1 c. spicy pico de gallo
1 (7-oz.) box of Tony Chachere’s Yellow Rice
Salt, red/black pepper, garlic powder
Chopped green onions, garnish

1. Cook the yellow rice according to directions on the box and set aside and keep warm.
2. In a large skillet, drizzle some olive oil and heat.
3. Add the onion and peppers to the oil and cook until soft.
4. Add the crawfish (these are already cooked, if using fresh crawfish, you will have to cook them longer), corn and mushrooms and cook for about 5 minutes.
5. Add the tomatoes and pico and mix well.
6. Fold in the yellow rice and taste for seasoning. Cover and heat through.
7. Garnish with chopped green onions.