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Michelle

Salsa Verde Shrimp & Rice

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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 small poblano pepper, deseeded and chopped
  • 2 cloves garlic, minced
  • 1 cup Mahatma Extra Long Grain White Rice or Thai Jasmine Rice
  • 2 ½ cups chicken broth
  • 1 cup salsa verde
  • 1 tsp salt
  • 2 tsp cumin
  • 1 lb large shrimp, peeled and deveined
  • juice of one lime
  • Fresh cilantro
  • lime wedges, and sliced avocado for topping

Method
 

  1. In a large skillet or Dutch oven, heat the olive oil and sauté the diced onion and poblano pepper over medium heat until softened.
  2. Add in the garlic and cook for an additional minute, until fragrant.
  3. Stir in the Mahatma Rice and cook for 1-2 minutes until slightly toasted—this helps keep the grains separate and adds a nutty flavor!
  4. Pour in the salsa verde, chicken broth, salt and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
  5. Once the rice has absorbed most of the liquid but is still slightly moist, nestle the shrimp on top of the rice.
  6. Cover and cook for another 5 minutes, or until the shrimp are pink and opaque and the rice is tender.
  7. Fluff with a fork, stir in the fresh lime juice, and garnish with cilantro. Top with avocado if desired.