1 cup chopped onion 
3 tablespoons olive oil 
1 cup long or medium grain white rice 
2 garlic cloves, pressed 
1 teaspoon ground cumin 
1 can (15 ounces) whole tomatoes, halved (do not drain) 
1 can (13-3/4 ounces) reduced-sodium chicken broth 
1 cup Sonoma dried tomato halves, cut into strips with kitchen shears 
12 ounces shelled shrimp, deveined (with or without tails) 
1 can (15 oz) pinto beans, rinsed and drained or 1-1/2 cups cooked pinto beans 
1 can (15 oz) light red kidney beans, rinsed and drained
   or 1-1/2 cups cooked light red beans 
1 cup diced (1/4-inch) trimmed zucchini 
1 cup fresh, frozen or canned corn kernels Salt, to taste 
1/4 cup chopped cilantro leaves 
2 tablespoons finely chopped red bell pepper 
2 teaspoons finely chopped, seeded jalapeno pepper 

In 12-inch skillet over medium heat, saute onions in olive oil about 5 minutes until golden. Add rice, garlic and cumin: stir over low heat 1 minute. Add canned tomatoes (with juice), broth and dried tomatoes; heat to boiling, stirring once. Cover; cook over medium-low heat 15 minutes. 

Meanwhile, mix shrimp, beans, zucchini and corn in bowl. Add to skillet; mix. Cover and cook over low heat about 10 to 15 minutes (depending on size of shrimp), mixing often until shrimp is opaque throughout. Season with salt. 

Transfer to serving dish; sprinkle with cilantro, bell pepper and jalapeno just before serving. 

Nutritional Information Per Serving: Calories 440, 10 g fat; 110 mg cholesterol; 710 mg sodium; 65 g carbohydrate; 13 g fiber; 26 g protein.