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Italian Beef & Pesto Rice
with Sautéed Vegetables & Crispy Capers
25 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
A bed of fluffy white rice (mixed with our fragrant basil pesto) forms the base of these vibrant bowls, which we’re topping with sautéed zucchini and peppers, Italian-seasoned beef, and crispy pan-fried capers.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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⅓ cup Basil Pesto
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1 Tbsp Capers
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2 cloves Garlic
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½ cup Long Grain White Rice
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¼ tsp Crushed Red Pepper Flakes
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4 oz Sweet Peppers
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1 Zucchini
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2 Tbsps Apple Cider Vinegar
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Make the pesto rice
In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto. Taste, then season with salt and pepper if desired. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic.
3
Fry the capers
Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.
4
Cook the vegetables
Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the fish & serve your dish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked fish. Garnish with the fried capers. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
1
Make the pesto rice
In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto. Taste, then season with salt and pepper if desired. Cover to keep warm.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic.
3
Fry the capers
Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.
4
Cook the vegetables
Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Carefully add half the vinegar (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Cook the fish & serve your dish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked fish. Garnish with the fried capers. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Tips from Home Chefs