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