Shrimp-Poblano Rice

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 3 tablespoons sliced almonds, toasted
• 1/2 teaspoon salt, divided
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon black pepper
• Cooking spray
• 2 tablespoons olive oil, divided
• 1 poblano chile, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lemon juice (about 2 lemons)
• 4 lemon wedges

1. Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 teaspoon salt. Keep rice mixture warm.
2. While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add 1 1/2 teaspoons oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat.
3. Combine 1 1/2 tablespoons of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.

boil, almonds, salt, shrimp, black pepper, cooking spray, olive oil, poblano chile, fresh cilantro, lemon juice, lemon wedges

Taken from www.myrecipes.com/recipe/shrimp-poblano-rice (may not work)