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4 servings
20 min active time
45 min total time
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Original
1 Tbsp | |
8 oz chopped | |
1 seedless, chopped | |
2 minced | |
1 cup | |
2 cups | |
16 fluid oz | |
to taste | |
1 lb cleaned, no tail | |
1 tsp | |
1⁄4 cup chopped | |
1 |
Important: We could not account for the following ingredients:
1 seedless, chopped no nutrition info | |
1 cup |
Amount per serving
Daily %
Calories
251
13%
Total Fat
6.3 g
8%
Cholesterol
156 mg
52%
Sodium
2052 mg
89%
Total Carbohydrates
29 g
10%
Fiber
4.5 g
16%
Total Sugar
12 g
Proteins
20 g
40%
Calcium
115 mg
9%
Iron
1.7 mg
10%
Potassium
699 mg
15%
Vitamin D
0.11 mcg
1%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Gather ingredients.
- 2Chop the onion. Remove seeds from the poblano, then chop it. Mince the garlic.
- 3Heat the oil in a large deep skillet over medium heat.
- 4Add the onion and pepper and cook until soft (~5 minutes). Add garlic and cook until fragrant (1 minute to 2 minutes).
- 5Add the rice and toss to toast for 1 minute.
- 6Add the broth and salsa. Season with salt and pepper.
- 7Bring to a boil, then reduce heat to a simmer.
- 8Cook, covered until rice is almost cooked through and with just a slight bite to it (~12 minutes). Stir occasionally to prevent sticking.
- 9Meanwhile… Place the shrimps in a medium bowl and season with cumin, salt and pepper.
- 10Once the rice is almost cooked, add the shrimps to the skillet and stir. Cover and continue cooking until rice is completely tender and shrimps are pink (~5 minutes).
- 11Season to taste (lime juice, salt and pepper), sprinkle cilantro. Serve.
- 1Gather ingredients.
Published by Julien Amelot