Shrimp in enchilada sauce with poblano rice

Votes: 1

How to Make Shrimp Enchilada with Poblano Rice

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 18 G., saturated fats 2 G., proteins 22 G., carbohydrates 60 G., fiber 8 G., cholesterol 143 mg, sodium 1284 mg, sugar 3 G.

Poblano rice (or arroz poblano) is typically cooked in Mexico with a green chili sauce, which is added to the rice while it's cooking. In this recipe, instead of sauce, we'll simply add chopped poblano peppers. This adds a slightly spicy flavor to the rice, less overpowering than with the sauce, allowing you to fully enjoy the shrimp in a light tomato sauce with ancho peppers—also poblano, but dried.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 dried ancho peppers
1/4 cup vegetable oil
1 tbsp. basmati rice
1 poblano pepper, seeded and chopped
3 cloves of garlic (1 chopped, 2 crushed)
1 can (220 g) of tomato sauce
1 teaspoon dried oregano, preferably Mexican
0.5 tsp ground cumin
600 g medium shrimp, peeled and deveined
Shredded red cabbage, cilantro, and/or crumbled cotija cheese, for serving
4 warm corn tortillas
Lime wedges, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, basmati rice, ancho pepper, poblano pepper, tomato sauce, oregano, cumin, tortilla, lime

Cooking the dish according to the recipe:

Place the ancho chiles in a bowl and pour boiling water over them. Cover and let sit for 10 minutes. Meanwhile, heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until golden brown, about 3 minutes. Add the poblano and minced garlic and cook until the poblano begins to soften, 3 minutes. Add 1.5 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, 20 minutes.
Meanwhile, drain the ancho peppers and remove the stems and seeds. In a blender, combine the anchos, crushed garlic cloves, 1/2 cup water, tomato sauce, oregano, cumin, 1/4 teaspoon salt, and a few grinds of black pepper. Puree until smooth. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce thickens, about 5 minutes. Add 1 cup water and the shrimp. Bring to a simmer and cook until the shrimp are pink, about 5 minutes. Season with salt to taste.