Total Time: 40 min
Total Estimated Price (per serving): $6.78
Total Estimated Price (for all ingredients): $13.56
Serving Size: 2
Ingredients:
- 1 Tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 cups low-sodium vegetable broth
- ½ cup (4 oz) salsa verde (store bought or homemade
- Kosher salt
- Freshly ground black pepper
- 1 lb shrimp, cleaned and tails removed
- 1 ½ tsp cumin
- ¼ freshly chopped cilantro
- Juice of 1 lime, with more wedges for garnish
Instructions:
- Heat oil in a large deep skillet over medium heat. Add onion and pepper and cook until soft (5 min). Add garlic and cook until fragrant (1 min).
- Add rice and toss to toast for 1 minute. Add broth and salsa and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook until rice is almost cooked through and has just a slight bite to it (about 12 minutes), stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan.
- In a bowl, add shrimp and season with cumin, salt, and pepper. Add shrimp to the skillet and stir into the rice. Cover again and continue to cook until rice is completely tender and shrimp is pink (about 5 minutes).
- Add cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges as garnish.
