Shrimp and Rice Salad with Cilantro-Lemon Dressing

Ingredients

• 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

Preparation

1. 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.
2. 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.