If making this a day ahead, wait until serving to toss in the cilantro.
10 cup hot water
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 1/2 pounds large shrimp, peeled and deveined
3/4 cup finely chopped poblano chile (about 1 medium)
1/2 cup fresh cilantro, coarsely chopped
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons extravirgin olive oil
4 lemon wedges
How to Make It
Bring water to a boil in a large Dutch oven. Add bag of rice; cook 5 minutes. Add shrimp; return to a boil. Cook 5 minutes or until shrimp are done. Drain bag of rice and shrimp; rinse with cold water. Drain.
Combine poblano and next 5 ingredients (through red pepper) in a large bowl. Open bag of rice. Add rice and shrimp to poblano mixture; toss gently to combine. Drizzle with oil, and toss gently to coat. Serve with lemon wedges.
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