For green chile rice, in a blender container or food processor bowl combine tomatillos; onion, jalapeno, serrano, or banana pepper; mild green chile pepper; cilantro or parsley leaves; garlic; oregano; sugar; and salt. Cover and blend or process until smooth, stopping and scraping sides of container as necessary. Transfer mixture to a medium saucepan; heat through. Stir in hot cooked rice; cover and keep warm.
In a Dutch oven or large saucepan combine wine or broth, lemon or lime slices, peppercorns, and 1 cup water. Bring to boiling; add shrimp. Simmer for 3 to 5 minutes or until shrimp turn opaque; drain. Spoon rice onto serving platter; top with shrimp. Garnish with cilantro or parsley sprigs. Makes 4 servings.