If making this a day ahead, wait until serving to toss in the cilantro.

Recipe by Cooking Light January 2005


Credit: Randy Mayor

Recipe Summary

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

348 calories; calories from fat 26%; fat 10g; saturated fat 1.5g; mono fat 5.8g; poly fat 1.8g; protein 37g; carbohydrates 25.1g; fiber 0.4g; cholesterol 259mg; iron 5.2mg; sodium 715mg; calcium 108mg.