Directions

1. HEAT 3 tablespoons oil in medium saucepan over medium heat. Add onion and poblano pepper; saute 3 minutes. Add chicken broth; bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cilantro, salt and pepper. Remove from heat; cool to room temperature. When cool, pour broth mixture into blender container. Cover and process until smooth.
2. HEAT 2 tablespoons oil in large skillet over medium heat. Add rice; cook over medium heat 2 to 3 minutes, stirring frequently. Add broth mixture; bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is tender. Let stand, covered, 5 minutes.
3. HEAT 1 tablespoon oil in large skillet over medium heat. Sprinkle shrimp with adobo seasoning. Add to skillet and saute 2 to 4 minutes or until shrimp are opaque, stirring frequently. Spoon rice mixture onto serving plates. Top with shrimp. Garnish with sour cream and cilantro. Serve with lime wedges, if desired.