Ingredients

• 2 cups medium-grain rice
• 1 1/2 cups chicken broth
• 1 cup loosely packed fresh cilantro, chopped
• 1 small onion, chopped
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 to 2 jalapenos, seeded and chopped
• 2 cloves garlic, chopped
• Salt
• Zest of 1 lime
• One 15-ounce can crushed fire-roasted tomatoes
• 2 chipotle chiles in adobo sauce
• 2 tablespoons olive oil
• 3 cloves garlic
• Salt
• 1 pound medium shrimp, peeled and deveined
• Chopped fresh cilantro, for sprinkling

Instructions

1. Special equipment: An immersion blender
2. For the rice: Combine the rice and enough cold water to cover by 1 inch; let soak 30 minutes.
3. Meanwhile, in a medium saucepan, stir together the chicken broth, cilantro, onion, mustard, oil, jalapeno(s), garlic, 3/4 teaspoon salt and 3/4 cup water; bring to a boil over medium-high heat. Using an immersion blender, blend until finely chopped.
4. Drain the rice. Return the broth mixture to a boil and stir in the rice. Cover tightly and simmer over medium-low heat until the rice is tender, about 15 minutes. Remove the pan from the heat and let the rice stand, covered, 5 minutes. Add the lime zest and fluff with a fork.
5. For the shrimp: Meanwhile, combine the tomatoes, chipotles, oil, garlic and 1/2 cup water in a blender and puree until smooth; season with about 1 teaspoon salt. Transfer the tomato mixture to a large skillet and cook until heated, about 5 minutes. Add the shrimp and simmer, stirring occasionally, until cooked through, about 4 minutes. Serve with the rice and sprinkle with cilantro.