Italian Beef & Pesto Rice

with Sautéed Vegetables & Crispy Capers

25 MIN

+$1.95/serving 2 Servings

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with Salmon

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.
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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
⅓ cup Basil Pesto
1 Tbsp Capers
2 cloves Garlic
½ cup Long Grain White Rice
¼ tsp Crushed Red Pepper Flakes
4 oz Sweet Peppers
1 Zucchini
2 Tbsps Apple Cider Vinegar
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.