Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Savor the mild taste of poblano chiles, now available in most grocery stores. They're best in the summer and early fall.

Nancy Hughes
Recipe by Cooking Light May 2004

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Becky Luigart-Stayner; Cindy Manning Barr

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup rice mixture, about 1 cup shrimp mixture, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.

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  • 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.

Nutrition Facts

385 calories; calories from fat 31%; fat 13.2g; saturated fat 1.7g; mono fat 7.6g; poly fat 2.6g; protein 38.4g; carbohydrates 27g; fiber 1.3g; cholesterol 259mg; iron 5.4mg; sodium 572mg; calcium 114mg.
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