One-Pan Salsa Verde Shrimp & Rice
Create this incredibly simple and flavorful dish using your preferred jarred salsa verde. The beauty of this recipe lies in cooking everything in a single pot, ensuring a mess-free and, above all, speedy weeknight dinner. Prepare to discover a new favorite that will delight your taste buds and save you time in the kitchen.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 small onion, chopped
- 1 poblano pepper, seeds removed and chopped
- 2 cloves garlic, minced
- 1 c. long grain white rice
- 2 c. low-sodium vegetable broth
- 1/2 c. (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 c. freshly chopped cilantro
- Juice of 1 lime, plus more wedges for serving
Instructions
- In 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.
- 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. 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.
- In 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.
- Add cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.
Nutrition
Calories: 163kcalCarbohydrates: 6gProtein: 24gFat: 5gSaturated Fat: 1gCholesterol: 183mgSodium: 717mgPotassium: 497mgFiber: 2gSugar: 3gCalcium: 106mgIron: 2mg
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