One-Pan Salsa Verde Shrimp & Rice
Use your favorite jarred salsa verde to make this extremely easy and flavorful dish.
- 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 (16-oz.) jar salsa verde
- Kosher salt
- Freshly ground black pepper
- 1 lb. shrimp, cleaned and tails removed
- 1½ tsp. cumin
- ¼ c. freshly chopped cilantro
- Juice of 1 lime, plus more wedges for serving
- 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.
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