How to make it

  • Cook rice with turmeric according to package directions, omitting salt and fat.
  • Combine beans, poblano peppers, lemon peel, juice, oil and salt in medium bowl and set aside.
  • Spray large nonstick skillet with cooking spray and heat over medium heat. Add shrimp and chili powder and cook, stirring, for 4 minutes or until shrimp are pink and opaque.
  • Add bean mixture to shrimp and cook and stir until heated through.
  • Serve over cooked rice and garnish with lemon wedges.

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