Chipotle Shrimp and Rice Bowl recipe

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Ingredients

1 pound medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 poblano pepper, stem and seeds removed, chopped
1 tablespoon adobo sauce from chipotle peppers, or more to taste
½ lime, juiced
2 cloves garlic, minced
1 ¾ cups water
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
1 (11 ounce) can no-salt-added whole-kernel corn, drained
2 green onions, chopped
¼ cup cilantro, chopped
Lime wedges for garnish

Nutrition Info

382.5 calories
carbohydrate: 46.5 g
cholesterol: 172.5 mg
fat: 6.5 g
fiber: 4 g
protein: 28.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 586.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pat shrimp dry with paper towels and season lightly with salt.

  2. Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce, cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.

  3. In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.

  4. Place rice mixture on a serving platter. Top with shrimp, serve with lime wedges.

Recipe Yield

4 servings

Recipe Note

Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges.

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