Savor the mild taste of poblano chiles, now available in most grocery stores. They're best in the summer and early fall.
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
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
How to Make It
Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.
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.
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.
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