Shrimp-Poblano Rice

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1 (3 1/2-ounce) bag boil-in-bag long-grain rice

3 tablespoons sliced almonds, toasted

1/2 teaspoon salt, divided

1 1/2 pounds large shrimp, peeled and deveined

1/2 teaspoon black pepper

Cooking spray

2 tablespoons olive oil, divided

1 poblano chile, seeded and chopped

1/4 cup chopped fresh cilantro

1/4 cup fresh lemon juice (about 2 lemons)

4 lemon wedges

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