1 3 1\/2-oz. bag boil-in-bag long-grain rice
\n3 T. sliced almonds, toasted
\n1\/2 tsp. salt, divided
\n1 1\/2 lb. large shrimp, peeled and deveined
\n1\/2 tsp. black pepper
\nCooking spray
\n2 T. olive oil, divided
\n1 poblano chile, seeded and chopped
\n1\/4 C. chopped fresh cilantro
\n1\/4 C. fresh lemon juice (about 2 lemons)
\n4 lemon wedges<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1\/2 C. rice mixture, about 1 C. shrimp mixture, and 1 lemon wedge<\/p>\n
Calories: 385
\nFat: 13.2g
\nFiber: 1.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n