Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, seeded, and chopped
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano peppers on a roasting pan and roast for 20 minutes or until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
3. Peel the skin off the peppers and remove the seeds. Chop the peppers and set them aside.
4. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is translucent.
5. Add the rice to the saucepan and stir to coat the rice with the onion and garlic mixture.
6. Add the chicken broth, chopped poblano peppers, cumin, smoked paprika, salt, and black pepper to the saucepan. Bring the mixture to a boil.
7. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
8. While the rice is cooking, heat a large skillet over medium-high heat. Add the shrimp to the skillet and cook for 3-4 minutes or until the shrimp are pink and cooked through.
9. Add the cooked shrimp to the rice mixture and stir to combine.
10. Garnish the Arroz Poblano with chopped cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 340
Fat: 8g
Carbohydrates: 42g
Protein: 26g
Sodium: 790mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
- Red bell peppers can be used instead of poblano peppers.
- Chicken or beef can be used instead of shrimp.
Variations:
- Add diced tomatoes to the rice mixture for a more flavorful dish.
- Use quinoa instead of rice for a gluten-free option.
- Add diced avocado as a garnish for a creamy texture.
Tips and tricks:
- To save time, use pre-cooked shrimp.
- Roast the poblano peppers ahead of time and store them in the refrigerator until ready to use.
- Use a rice cooker to cook the rice for a foolproof method.
Storage instructions:
Store any leftover Arroz Poblano with Shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Arroz Poblano with Shrimp in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Arroz Poblano with Shrimp in a large serving bowl and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
- Serve with a side of black beans for a complete meal.
- Pair with a crisp green salad for a lighter option.
Suggested side dishes:
- Black beans
- Green salad
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water to moisten it.
- If the shrimp are overcooked, reduce the cooking time or use smaller shrimp.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through.
- Store any leftover Arroz Poblano with Shrimp in the refrigerator and consume within 3 days.
Food history:
Arroz Poblano with Shrimp is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
This dish is savory and slightly spicy with a smoky flavor from the roasted poblano peppers.
Serving suggestions:
Serve the Arroz Poblano with Shrimp as a main dish for lunch or dinner.
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Region: Mexican