In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Soy-Free, Spicy, No Added Sugar, Protein Plus
2 Servings, 680 Calories/Serving
20–35 Minutes
Whip up this mouthwatering dish in the time it takes to boil rice. The secret to its big flavor is the easy pan jus, a delightful brew of butter, garlic, and browned bits scraped up from the pan.
Nutrition per serving
Calories 680, Total Fat 36g (46% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 340mg (15% DV), Total Carb. 51g (19% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the rice
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. While the rice is cooking, start preparing the rest of the meal.
2
Prep the vegetables
3
Prep your protein
4
Start cooking your protein
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until browned but not yet cooked through, about 1 minute for regular shrimp and 2 to 4 minutes for all other proteins. Transfer to a plate. Do not clean the pan.
5
Cook the vegetables; finish the dish
In the same pan used for your protein, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium heat until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to brown and soften 2 to 3 minutes. Transfer to the plate with your protein. Add the butter and garlic to the pan and cook, stirring constantly and scraping up any browned bits from the bottom of the pan, until the butter is melted and the garlic is fragrant, about 30 seconds.
Return the vegetables and your protein and any accumulated juices to the pan and cook, tossing to coat, until your protein is cooked through, 1 to 2 minutes for regular shrimp; 2 to 3 minutes for jumbo shrimp, steak, or plant-based chicken; and 3 to 5 minutes for chicken. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the rice to individual bowls and top with your protein and vegetables. Drizzle with the red pepper vinaigrette and serve.