10 MIN.
SPANISH RICE WITH SHRIMP AND OLIVES
PREP TIME 2 MIN. – COOK TIME 8 MIN. READY IN 10 MIN. – SERVINGS 4
2 (8.8 oz) pkgs Nature’s Promise® Precooked White Rice 2 tbsp olive oil 1 lb frozen raw large shrimp, peeled and deveined, thawed 2 tsp chili powder
½ tsp ground cumin 1 (14.5 oz) can petite diced tomatoes ¼ cup chopped green olives 2 tbsp chopped parsley, to serve Lemon wedges and hot sauce, to serve
STEP 1 Microwave the rice according to package directions. Meanwhile, in a 10-inch cast-iron skillet, heat the oil on medium-high. Pat the shrimp dry with paper towels. Season with salt, pepper, chili powder, and cumin. Add shrimp to skillet and sear 3–4 min., until pink and fully cooked, flipping halfway through. Transfer to a plate. STEP 2 To skillet, add 3 tbsp water, scraping up any browned bits with a wooden spoon. Add warmed rice, tomatoes, and olives. Season with salt and pepper. Cook 2–3 min., until tomatoes are warm, stirring occasionally. Stir in cooked shrimp and remove from heat. Garnish with the parsley and serve with the lemon wedges and hot sauce.
PER SERVING: 425 CALORIES, 12G FAT, 1G SATURATED FAT, 143MG CHOLESTEROL, 937MG SODIUM, 58G CARBOHYDRATE, 5G FIBER, 2G SUGAR, 21G PROTEIN
This easy, Spanish-inspired diner coks in one skilet
15 MIN.
LINGUINE WITH ANCHOVIES AND SHALLOTS
PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4
12 oz linguine 3 tbsp olive oil 3 large shallots, peeled and thinly sliced ½ (2 oz) can anchovies in olive oil
½ tsp crushed
red pepper 1 lemon 2 tbsp finely chopped fresh parsley (optional)
STEP 1 Heat a large pot of salted water to a boil on high. Cook the linguine according to package directions, reserving ½ cup cooking liquid.
STEP 2 Meanwhile, in an 8-inch skillet, heat the oil on medium-high. Add the shallots and season with salt. Cook until golden, 6–8 min., stirring often. Add the anchovies with some of the oil and crushed red pepper. Cook 2 min., until anchovies have dissolved, stirring and breaking them up. Remove from heat. STEP 3 Finely grate all of the zest and squeeze 2 tbsp juice from the lemon. Add both to skillet. Drain linguine and return to empty pot. Add contents of skillet to linguine along with reserved pasta water. Toss until well combined. Season with salt and pepper to taste. Garnish with the parsley, if desired.
PER SERVING: 443 CALORIES, 12G FAT, 2G SATURATED FAT, 6MG CHOLESTEROL, 269MG SODIUM, 69G CARBOHYDRATE, 4G FIBER, 5G SUGAR, 14G PROTEIN
SAVORYONLINE.COM OCTOBER/NOVEMBER 2025 59
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