Curried Cobia Rice

Name: Curried Cobia Rice with Green Beans & Mango Chutney
Total time: 35 min
Yield: 2
Cuisine: South Asia
Ingredients: 1 teaspoon Smoked Paprika; 10 ounce Cobia; ¾ cup Jasmine Rice; 1 tablespoon Curry Powder; 1 teaspoon Garlic Powder; 1 unit Lemon; 6 ounce Green Beans; ¼ ounce Parsley; 2 ounce Mango Chutney; Salt; Pepper; Cooking Oil; Butter

with Green Beans & Mango Chutney

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This savory meal is inspired by kedgeree, a British fish-and-rice dish with Indian origins. Flaky smoked paprika-seasoned cobia is tossed with curry-infused rice and tender green beans along with a squeeze of lemon and bright parsley. A drizzle of mango chutney adds just a touch of sweetness to the dish.

Tags:

Protein Smart

•Easy Prep

•New

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 teaspoon

Smoked Paprika

10 ounce

Cobia

(Contains: Fish)

¾ cup

Jasmine Rice

1 tablespoon

Curry Powder

1 teaspoon

Garlic Powder

1 unit

Lemon

6 ounce

Green Beans

¼ ounce

Parsley

2 ounce

Mango Chutney

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories690 kcal

Fat25 g

Saturated Fat9 g

Carbohydrate80 g

Sugar8 g

Dietary Fiber5 g

Protein34 g

Cholesterol90 mg

Sodium290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Baking Sheet

•Paper Towel

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add a drizzle of oil, rice, curry powder, and garlic powder; cook, stirring, until fragrant, 30 seconds. • Add 1 1⁄4 cups water and 1⁄4 tsp salt (2 1⁄4 cups water and 1⁄2 tsp salt for 4). Bring to a boil, then reduce to a low simmer. Cover and cook until rice is tender, 15-18 minutes. • Fluff rice with a fork; keep covered off heat until ready to use in Step 5.

• While rice cooks, wash and dry produce. • Trim green beans if necessary; cut into 1-inch pieces (for quicker prep, line up a few green beans in a row and make your cuts in batches!). Roughly chop parsley. Quarter lemon.

• Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Pat cobia dry with paper towels; season all over with paprika, salt, and pepper. Place on empty side of same sheet. • Roast on top rack until green beans are tender and cobia is cooked through, 9-11 minutes.

• Once cooked, using a fork, break cobia into large pieces.

• Transfer green beans and half the cobia to pot with rice. • Add parsley and a squeeze of lemon juice (big squeeze for 4 servings); stir to combine. Taste and season with additional salt, pepper, and lemon juice if desired.

• Divide curried cobia rice between shallow bowls; top with remaining cobia. Drizzle with mango chutney. Serve with remaining lemon wedges on the side.

Fish is fully cooked when internal temperature reaches 145°.