
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Southwestern-simmered sustainably raised trout with “dirty” rice
Dairy-Free, Gluten-Free, Soy-Free
2 Servings, 780 Calories/Serving
25–40 Minutes
This is basically an “easy enchilada.” Southwestern trout stars in this medley of seasoned veggies, black beans, and dirty rice, minus the tortillas.
In your bag
- ½ cup quick-cooking long-grain brown rice
- 1 organic green or other bell pepper
- 1 organic yellow onion
- 1 cup cooked black beans
- 2 sustainably raised rainbow trout fillets (about 6 ounces each)
- Sunbasket Southwestern simmer sauce base (tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
- 1 organic lime
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- ¼ pound organic shredded green or other cabbage
Nutrition per serving
Calories: 780, Protein: 55g (110% DV), Fiber: 15g (60% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 120mg (40% DV), Sodium: 430mg (18% DV), Carbohydrates: 78g (26% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
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.
Instructions
Wash produce before use
1
Cook the rice
While the rice cooks, prepare the vegetables.
2
Prep and cook the vegetables
- Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
- Peel and finely chop enough onion to measure 1 cup [1¾ cups]; set aside ½ cup [1 cup] for the sauce.
- Rinse the black beans.
While the vegetables cook, prepare the fish.
3
Prep and cook the trout and sauce
- Pat the trout dry with a paper towel; season lightly with salt and pepper.
Measure 2 tablespoons [¼ cup] Southwestern simmer sauce from the pan and set aside for the rice.
While the trout cooks, prepare the slaw.
4
Make the slaw
- Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
- Coarsely chop the cilantro.
5
Finish the rice
Serve
Kids Can!
- Time the rice.
- Measure the onion.
- Rinse the black beans.
- Juice the lime.
- Assemble the slaw.