Southwestern-simmered sustainably raised trout with “dirty” rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Southwestern-simmered sustainably raised trout with “dirty” rice

Soy-Free, Dairy-Free, Gluten-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)
  • Sun Basket 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
Chef's Tip
When chopping the bell pepper and onion in Step 2, try to match the size of the beans. The goal is to have a medley of bell pepper, onion, and beans that are all the same size and roughly the same consistency for even cooking and texture.
Make It Leaner
Use just 1 teaspoon [2 tsp] oil for the cilantro-lime slaw in Step 4 to shave off 40 calories and 4 grams of fat per serving.

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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
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.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the bell pepper and ½ cup [¾ cup] onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in the beans and cook until warmed through, 1 to 2 minutes. Transfer to a medium bowl, cover, and keep warm. Do not clean the pan.
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.
In the same pan used for the vegetables, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the remaining ½ cup [1 cup] onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the Southwestern simmer sauce base and cook until fragrant, about 1 minute. Stir or whisk in 1½ cups [2½ cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer, add the trout, and cook, turning once, until opaque and flaky, 3 to 5 minutes. Remove from the heat and season the sauce to taste with salt and pepper. Discard the trout skin if desired.
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.
In a medium bowl, toss together the cabbage, cilantro, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

5

Finish the rice

To the pot with the rice, stir in the 2 tablespoons [¼ cup] Southwestern simmer sauce and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates. Top with the vegetables, trout, sauce, and slaw. Serve with the lime wedges.
Kids Can!
  • Time the rice.
  • Measure the onion.
  • Rinse the black beans.
  • Juice the lime.
  • Assemble the slaw.