Purple Carrot
Saffron Rice Bowl
with Balsamic Roasted Vegetables & Romesco
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You won't want to miss the Spanish flavors in this paella-inspired dish! Beans, mushrooms, and red peppers are served on a bed of rice and topped with romesco: a blended sauce of almonds, sweet peppers, and garlic.
Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.
*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.
- 8.5 oz + 3 oz olive oil
- 8.5 oz sliced green bell pepper, 1/4 inch and diced
- 8.5 oz yellow onion, 1/4 inch and diced
- 8.5 oz + 3 oz kosher salt
- 8.5 oz white basmati rice
- 8.5 oz water
- 8.5 oz paella seasoning
- 8.5 oz cannellini beans, drained and rinsed
- 3 oz Garlic, minced
- 3 oz quartered cremini mushrooms, quartered
- 3 oz red bell pepper, sliced
- 3 oz Ground Black Pepper
- 3 oz balsamic vinegar
- 3 oz chopped parsley, chopped
- 1.5 oz romesco sauce
Allergens: tree nut (almond)