Toasted Rice Bowl
with Shrimp, Sweet Corn, and Red Bell Pepper
Oh rice, how we adore you. You pair well with pretty much every veggie and spice we can think of, add an irresistible heartiness, and—most importantly—are loved by even the pickiest of eaters. We round out this rice dish with colorful summer veggies, flavorful shrimp, and a squeeze of lime.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Shrimp
(Contains Shellfish)
1.5 cup
Basmati Rice
4 clove
Garlic
4 unit
Scallions
2 unit
Red Bell Pepper
1 unit
Lime
2 unit
Corn on the Cob
6 teaspoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Chili Flakes
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Heat a large drizzle of oil in a medium pot over medium-high heat. Add half the rice and stir continuously, 2-3 minutes, until golden brown. Tip: Be careful not to burn the rice.
Cook the rice: Add the remaining rice and 2 cups water to the pot. Bring to a boil, then cover and reduce to a low simmer for about 15 minutes, until tender.
Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Cut the lime into wedges. Chop the shrimp into 1/2-inch pieces. Shuck the corn, then cut the kernels of the cob.
Heat a large drizzle of oil in a large pan over medium-high heat. Add the bell peppers, scallion whites, garlic, and a pinch of chili flakes (to taste) to the pan. Hint: You can leave the chili flakes out if the kids prefer less heat. Cook, tossing, 5-7 minutes, until tender. Add the shrimp to the pan. Cook, tossing, 1-2 minutes, until cooked through. Season with salt and pepper.
Fluff the rice with a fork and add to the pan along with the corn, scallion greens, and soy sauce. Cook, tossing, for 1 minute. Season with salt and pepper.
Finish: Serve the toasted shrimp rice bowl with a wedge of lime and enjoy!
