Paprika Pork & Yellow Rice Bowls
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
2 unit
Veggie Stock Concentrate
1 teaspoon
Turmeric
1 unit
Red Onion
1 unit
Long Green Pepper
¼ ounce
Parsley
5 teaspoon
Red Wine Vinegar
10 ounce
Ground Pork
1 tablespoon
Savory Paprika Blend
1 unit
Tomato Paste
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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.
• 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 Pork is fully cooked when internal temperature reaches 160°.
