Chipotle Shrimp And Rice Bowl
For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar.
Recipe Summary Chipotle Shrimp And Rice Bowl
Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges.Ingredients | Korean Chicken Rice Bowl Recipe1 pound medium shrimp, peeled and deveined1 tablespoon extra-virgin olive oil1 poblano pepper, stem and seeds removed, chopped1 tablespoon adobo sauce from chipotle peppers, or more to taste½ lime, juiced2 cloves garlic, minced1 ¾ cups water1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice1 (11 ounce) can no-salt-added whole-kernel corn, drained2 green onions, chopped¼ cup cilantro, choppedLime wedges for garnishDirectionsPat shrimp dry with paper towels and season lightly with salt.Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.Info | Korean Chicken Rice Bowl Recipeprep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
4
Yield:
4 servings
TAG : Chipotle Shrimp And Rice BowlTrusted Brands: Recipes and Tips, Knorr®,