Grab your favorite jar of green salsa and get ready for one of the easiest (and most flavorful) dinners ever. Everything cooks in a single pot, which means minimal mess and maximum flavor. Not only that, it’s perfect for a quick weeknight win. Seriously, this salsa verde shrimp & rice recipe is about to sneak its way onto your favorites list.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 poblano pepper, seeds removed and chopped
- 1 cup long grain white rice
- 2 cups low-sodium vegetable broth
- 1/2 cup (4-oz.) salsa verde
- Kosher salt
- Freshly ground black pepper
- 1 lb. shrimp, cleaned and tails removed
- 1 1/2 tsp. cumin
- 1/4 cup freshly chopped cilantro
- Juice of 1 lime, plus more wedges for serving
Directions
Step 1
Heat a splash of oil in a large, deep skillet over medium heat. Toss in the onion and pepper and cook until soft, about 5 minutes. Then add garlic and stir for another minute until fragrant.
Step 2
Once that’s done, add the rice and give it a quick toast for about a minute. Pour in the broth and salsa, then season with salt and pepper. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and cook until the rice is almost tender, about 12 minutes or so, stirring occasionally so nothing sticks to the bottom. It should still have a tiny bite though, so don’t over do it.
Step 3
Meanwhile, season the shrimp in a medium bowl with cumin, salt, and pepper. Stir the shrimp into the skillet with the rice, cover, and cook until the rice is fully tender and the shrimp turn pink, about 5 more minutes.
Step 4
Finish with a burst of freshness by stirring in the cilantro and lime juice, then taste and adjust the seasoning with salt and pepper. Once you’re satisfied, serve with extra lime wedges and get ready to dig in.
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