Step 1

Bring a kettle of water to boil.

Step 2

In a heatproof wide bowl, cover the dried chiles with boiling water. If they aren’t fully submerged, you can just a second bowl on top to weigh them down. Allow to soak for 10-15 minutes until pliable. Cut off the stems and remove the seeds with your fingers.

Step 3

Transfer the cleaned chiles to a blender along with the tomatoes, cumin, oregano, salt and olive oil. Puree until smooth and a rich red color.

Step 4

Meanwhile, in a large skillet, heat a thin layer of olive oil over medium-high heat. Season the shrimp with salt and sear on both sides until lightly brown, about 2 minutes. Remove to a plate.

Step 5

Add the frozen kale to the pan along with the chicken stock. Simmer until the kale is fully and the liquid is almost all absorbed, 5 minutes. Season generously with salt and pepper. Remove to a bowl.

Step 6

Transfer the diablo sauce to the pan and simmer over medium-high heat until reduced by half, about 5 more minutes. Fold in the shrimp and cook for 1 minute more.

Step 7

Toss the prepared rice with half the cilantro and the lime juice.

Step 8

To serve, divide the rice between 4 bowls and top with the kale and shrimp. Garnish with the remaining cilantro.