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Tex-Mex Shrimp & Yellow Rice

Tex-Mex Shrimp & Yellow Rice

with Poblano, Fresh Salsa & Creamy Cilantro Sauce

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Hopelessly hooked on burrito bowls? Skip the takeout joint and satisfy your Tex-Mex cravings at home with this decked-out version! You know how everything tastes 20x better (a scientific number) when you cook it yourself? Once you dig into layers of savory yellow rice, bold spiced shrimp, a tangle of tender veggies, cooling cilantro-lime sauce, and fresh salsa, you’ll swear off fast casual forever.

Allergens:MilkShellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

1 teaspoon

Turmeric

1 unit

Poblano Pepper

¼ ounce

Cilantro

4 tablespoon

Sour Cream

(ContainsMilk)

2 clove

Garlic

1 unit

Chicken Stock Concentrate

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Roma Tomato

1 unit

Lime

1 unit

Tex-Mex Paste

1 unit

Yellow Onion

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber5 g
Protein24 g
Cholesterol265 mg
Sodium1990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

• In a small pot, combine rice, stock concentrate, ¼ tsp turmeric (be sure to measure), ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use ½ tsp turmeric and 1½ cups water.

2

• Meanwhile, wash and dry all produce. • Rinse shrimp* under cold water, then pat dry with paper towels. • Halve, core, and thinly slice poblano into strips. Halve, peel, and thinly slice onion. Dice tomato. Roughly chop cilantro. Quarter lime. Mince or grate garlic.

3

• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano and onion; season with salt and pepper. Cook, stirring, until softened, 6-8 minutes. • In the last 1-2 minutes of cooking, stir in garlic. • Turn off heat; transfer veggies to a medium bowl.

4

• While veggies cook, in a small bowl, combine tomato, half the cilantro, a squeeze of lime juice, salt, and pepper. • In a separate small bowl, combine sour cream, a squeeze of lime juice, and remaining cilantro. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

5

• Heat a drizzle of olive oil in a pan used for veggies over medium-high heat. Add shrimp and cook, stirring, until firm and cooked through, 3-4 minutes. Reduce heat to low. • Add Tex-Mex paste; stir until shrimp is thoroughly coated, 30 seconds. Stir in ¼ cup water until combined. • Stir veggies back into pan. Bring mixture to a simmer and cook until sauce is slightly thickened, 2-4 minutes. • Turn off heat and stir in 1 TBSP butter. • 4 SERVINGS: 1/3 cup water.

6

• Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice between bowls and top with shrimp and veggies, salsa, and crema. Serve with any remaining lime wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.