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Chipotle Shrimp and Rice Bowl

Chipotle Shrimp and Rice Bowl

"Shrimp with poblano peppers in chipotle adobo sauce are served atop seasoned yellow rice with corn, chopped green onions, cilantro, and lime wedges."
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27 m servings 382 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pat shrimp dry with paper towels and season lightly with salt.
  2. Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
  3. In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
  4. Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.

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