Spiced Shrimp and Yellow Rice Bowl with Poblano and Fresh Salsa

Craving those loaded burrito bowl flavors but want to stay in your own kitchen? This shrimp and yellow rice bowl delivers all the bold Tex-Mex vibes without the wait. Turmeric-infused rice, perfectly seasoned shrimp, tender sautéed peppers and onions, plus a bright cilantro-lime crema and fresh tomato salsa-every spoonful is a fiesta.

The best part? It comes together in about 30 minutes, making it an ideal weeknight win. Whether you’re meal-prepping or cooking for one, this bowl is a colorful, satisfying way to enjoy restaurant-quality food at home.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and 1 chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Fluff with a fork and stir in 1 teaspoon turmeric. Set aside.
2. Prepare the vegetables: Dice the onion, seed and dice the long green pepper, mince the garlic clove and dice the tomato. Pick the cilantro leaves from stems and roughly chop. Cut the lime into wedges.
3. Make the creamy cilantro sauce: In a small bowl, combine 4 tablespoons sour cream, half the chopped cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
4. Cook the shrimp: Pat the shrimp dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
5. Sauté the veggies: In the same skillet, add a little more oil if needed. Sauté the diced onion and green pepper for 3-4 minutes until softened. Add the minced garlic and Tex-Mex paste, stirring for 30 seconds until fragrant.
6. Assemble the bowls: Divide the turmeric rice between bowls. Top with the sautéed veggies, cooked shrimp and diced tomato. Drizzle with the creamy cilantro sauce and garnish with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or basmati. Adjust cooking time according to package instructions.

Is there a substitute for sour cream?

Plain Greek yogurt or a dairy-free alternative like coconut yogurt works well in the creamy cilantro sauce.

Can I make this dish ahead of time?

You can cook the rice and prep the vegetables up to 2 days in advance. Cook the shrimp and assemble just before serving for best texture.