Main Course · Serves 2
with Pickled Red Onion
Our savory paprika blend brings bold flavors to ground pork sautéed with green pepper in a light and simple tomato sauce. Golden-hued turmeric rice soaks up all those hearty flavors, while pickled red onion adds a tangy, zingy crunch. Sprinkle with fresh parsley, and serve up this colorful weeknight-friendly meal in a quick 20 minutes.
Wash and dry produce.
In a small pot, combine rice, stock concentrates, 11⁄4 cups water, 1⁄4 tsp turmeric, and a pinch of salt (21⁄4 cups water and 1⁄2 tsp turmeric for 4 servings). (Be sure to measure the turmeric—we sent more!) Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. (TIP: For perfect timing, start Step 3 when rice has 10 minutes left.) Keep covered off heat until ready to serve.
Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 4 servings). Core, deseed, and dice green pepper into 1⁄2-inch pieces. Roughly chop parsley.
In a small microwave-safe bowl, combine sliced onion, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover tightly with plastic wrap; microwave until onion is bright pink, 1 minute. Set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, green pepper, and Savory Paprika Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 4 minutes.
Add tomato paste and 1⁄4 cup water (1⁄3 cup for 4 servings); cook, stirring, until pork is cooked through and liquid has mostly evaporated, 30-60 seconds more. Remove from heat.
Swap in beef* or turkey* for pork.
Fluff rice with a fork; divide between shallow bowls. Top with pork and as much pickled onion (draining first) as you like. Garnish with parsley and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
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