Shrimp-Poblano Rice Recipe

Name: Shrimp-Poblano Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-ounce) bag boil-in-bag long-grain rice; 3 tablespoons sliced almonds, toasted; 1/2 teaspoon salt, divided; 1 1/2 pounds large shrimp, peeled and deveined; 1/2 teaspoon black pepper; Cooking spray; 2 tablespoons olive oil, divided; 1 poblano chile, seeded and chopped; 1/4 cup chopped fresh cilantro; 1/4 cup fresh lemon juice (about 2 lemons); 4 lemon wedges

Servings: persons

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons sliced almonds, toasted
1/2 teaspoon salt, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon black pepper
Cooking spray
2 tablespoons olive oil, divided
1 poblano chile, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice (about 2 lemons)
4 lemon wedges

1
Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.
2
While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add 1 1/2 teaspoons oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat.
3
Combine 1 1/2 tablespoons of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 1/2-ounce) bag boil-in-bag long-grain rice, 3 tablespoons sliced almonds, toasted, 1/2 teaspoon salt, divided, 1 1/2 pounds large shrimp, peeled and deveined, and more.

Yes, Shrimp-Poblano Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-Poblano Rice

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