Creamy, cheesy, cilantro-flecked rice is the ideal palette for this Three-Chile BBQ Shrimp with Cheesy Rice. Bonus: It serves 6—in less than 30 minutes.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
1 large onion, sliced
2 each ancho chile s, arbol chiles and dried pasilla chiles, seeded, stemmed and sliced
2 large cloves garlic, thinly sliced
1 lb. uncooked deveined peeled large shrimp
1/3 cup KRAFT Original Barbecue Sauce
1/4 cup chopped fresh cilantro, divided
3 cups hot cooked long-grain white rice
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Stir in peppers, chiles and garlic; cook 3 min. or until onions are crisp-tender. Transfer to bowl; cover to keep warm.
Add shrimp to skillet; cook and stir on high heat 3 min. or until shrimp turn pink. Add barbecue sauce; cook 30 sec. Add pepper mixture and 2 Tbsp. cilantro; cook 1 min.
Combine rice, cheese and remaining cilantro. Serve topped with shrimp mixture.
Three-Chile BBQ Shrimp Tacos
Omit rice. Prepare shrimp mixture as directed; spoon onto warmed corn tortillas. Top with cheese, cilantro, and BREAKSTONE'S or KNUDSEN Sour Cream.
For more heat, use 3 of each of the peppers and chiles.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.