Creamy Shrimp and Poblanos
Aside from a little cream and two fresh poblano peppers, you can throw this delicious supper together with goods from your freezer and pantry shelves. You’ll need long-grain white rice, olive oil, a pound and a half of shrimp, frozen corn, and salt and pepper. (Thaw the shrimp before cooking if you’ve got some stocked, but you can throw the frozen corn straight into the skillet!) The recipe’s a great introduction to mild, deep-hued poblano peppers, a green vegetable popular in Mexican cuisine that even the youngest, pickiest eaters can get behind.
Get the recipe: Creamy Shrimp and Poblanos
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