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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.

Basmati Rice, Cannellini Beans [white kidney beans, water, salt, calcium chloride, disodium EDTA (to preserve color)], Cremini Mushrooms, Green Bell Pepper, Yellow Onion, Red Bell Pepper, Roasted Red Peppers [roasted Florina red peppers, water, sea salt, red wine vinegar, sugar], 100% Extra Virgin Olive Oil, Sliced Almonds, Garlic, Balsamic Vinegar Of Modena [wine vinegar, concentrated cooked grape must, caramel color], Red Wine Vinegar [(diluted with water to 5% acidity), potassium metabisulfite (a preservative)], Lemon, Paella Seasoning [garlic, spices, salt, onion, turmeric, sugar, contains 2% or less of: paprika, saffron], Salt, Parsley, Tomato Powder [tomatoes, silicon dioxide (anti-caking agent)], Black Pepper, Smoked Paprika.
Allergens: tree nut (almond)