
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
40 mins
Cal/Serv:
163
Use your favorite jarred salsa verde to make this extremely easy and flavorful dish. Everything cooks in the same pot for a mess free and, most importantly, quick weeknight dinner. It's about to be one of your new favorites.
Editor's Note: As of April 2023, the ingredient list has been updated in this recipe to reduce the amount of salsa verde after retesting.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
small onion, chopped
- 1
poblano pepper, seeds removed and chopped
- 2
cloves garlic, minced
- 1 cup
long grain white rice
- 2 cups
low-sodium vegetable broth
- 1/2 cup
(4-oz.) salsa verde, store-bought or homemade
Kosher salt
Freshly ground black pepper
- 1 lb.
shrimp, cleaned and tails removed
- 1 1/2 tsp.
cumin
- 1/4 cup
freshly chopped cilantro
Juice of 1 lime, plus more wedges for serving
Directions
- Step 1In a large deep skillet over medium heat, heat oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Step 2Add 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. Cook, covered until rice is almost cooked through and with just a slight bite to it, about 12 minutes, stirring occasionally to make sure rice isn’t sticking to bottom of pan.
- Step 3In a medium bowl, add shrimp and season with cumin, salt, and pepper. Add shrimp to skillet and stir into rice. Cover and continue cooking until rice is completely tender and shrimp is pink, about 5 minutes.
- Step 4Add cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.
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