4 Servings 15 min Cook
1 Cup White Rice
1 Tbsp Olive Oil
2 Pepperr Poblano Pepperr
24 Oz Shrimp
1 Cup kernels Corn
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Dash Salt
1 Dash Pepper
Follow directions on the package to cook the rice.
Add oil in a large skillet over medium heat.
Add the poblanos and cook, stirring occasionally, until tender.
Add the shrimp, corn, cream, salt, and pepper.
Simmer until the shrimp are opaque throughout.
Serve over the rice.