Prep Time 30 min
Cook Time 35 Min
Servings 4
Difficulty Easy

Ingredients

  • 6 tbsps. Crisco® Pure Vegetable Oil
  • 3/4 cup chopped yellow onion
  • 2 poblano peppers, chopped
  • 2 cups chicken broth
  • 3 tbsps. chopped cilantro
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup uncooked long grain white rice
  • 1 lb. uncooked peeled and deveined rock shrimp or medium shrimp
  • 1/2 tsp. all-purpose adobo seasoning with pepper
  • 1/4 cup sour cream
  • Cilantro sprigs
  • Lime wedges

Directions

  • Step 1

    HEAT 3 tablespoons oil in medium saucepan over medium heat. Add onion and poblano pepper; saute 3 minutes. Add chicken broth; bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cilantro, salt and pepper. Remove from heat; cool to room temperature. When cool, pour broth mixture into blender container. Cover and process until smooth.

  • Step 2

    HEAT 2 tablespoons oil in large skillet over medium heat. Add rice; cook over medium heat 2 to 3 minutes, stirring frequently. Add broth mixture; bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is tender. Let stand, covered, 5 minutes.

  • Step 3

    HEAT 1 tablespoon oil in large skillet over medium heat. Sprinkle shrimp with adobo seasoning. Add to skillet and saute 2 to 4 minutes or until shrimp are opaque, stirring frequently. Spoon rice mixture onto serving plates. Top with shrimp. Garnish with sour cream and cilantro. Serve with lime wedges, if desired.

Serving size
(1/4 of recipe)

  • Calories 480
  • Calories from Fat220g
  • Total Fat 25g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 150mg
  • Sodium 1650mg
  • Potassium 0mg
  • Total Carbohydrates 44g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 21g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet