Savor the mild taste of poblano chiles, now available in most grocery stores. They're best in the summer and early fall.
Cooking Light MAY 2004
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.
Go to full version of