One Pan Salsa Verde Shrimp and Rice

delish.com

Kelli Boitnott

1 tbsp. extra-virgin olive oil

1 small onion, chopped

1 poblano pepper, seeds removed and chopped

2 cloves garlic, minced

1 c. long grain white rice

2 c. low-sodium vegetable broth

½ c. (4-oz.) salsa verde, store-bought or homemade

Kosher salt

Freshly ground black pepper

1 lb. shrimp, cleaned and tails removed

1 ½ tsp. cumin

¼ c. freshly chopped cilantro

Juice of 1 lime, plus more wedges for serving

Directions at delish.com

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