1 3 1/2-oz. bag boil-in-bag long-grain rice
3 T. sliced almonds, toasted
1/2 tsp. salt, divided
1 1/2 lb. large shrimp, peeled and deveined
1/2 tsp. black pepper
Cooking spray
2 T. olive oil, divided
1 poblano chile, seeded and chopped
1/4 C. chopped fresh cilantro
1/4 C. fresh lemon juice (about 2 lemons)
4 lemon wedges

Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 tsp. salt. Keep rice mixture warm. While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp. salt and black pepper. Coat pan with cooking spray. Add 1 1/2 tsp. oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat. Combine 1 1/2 T. of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.

Yield: 4 servings
Serving size: 1/2 C. rice mixture, about 1 C. shrimp mixture, and 1 lemon wedge

Calories: 385
Fat: 13.2g
Fiber: 1.3g