Take Me To Nom Town
One-Pan Salsa Verde Shrimp & Rice
4 servings
分量15 minutes
調理時間40 minutes
総時間材料
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
手順
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.
栄養
サービングサイズ
-
カロリー
163
脂肪総量
5 g
飽和脂肪
1 g
不飽和脂肪
-
トランス脂肪
0 g
コレステロール
183 mg
ナトリウム
717 mg
炭水化物総量
6 g
食物繊維
2 g
糖質総量
3 g
タンパク質
24 g
4 servings
分量15 minutes
調理時間40 minutes
総時間