Pineapple Shrimp And Rice With Avocado Cream

Cook rice according to package instructions.

Meanwhile, heat olive oil over medium- high heat in a large saute pan. Add onion and pepper and cook for 4 minutes, string occasionally. Add tomatillos, garlic and salt. Continue to cook for 2 minutes, or until the tomatillo's have just softened. Stir in pineapple and shrimp. Cook until shrimp is thoroughly cooked about 2 minutes per side. Fold in rice, remove from heat and cover.

For the sauce, place avocado in a food processor and pulse for 30 seconds. Remove the chopped avocado from the processor and heat over low heat in a small saucepan. Whisk in cream, cumin, salt and lemon juice. Cook for 2 minutes. Return avocado/cream mixture to food processor and mix until smooth. Fold in sour cream and serve a small dollop along rice and shrimp.