Seared Shrimp & Cilantro Mayo

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). 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.

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Medium dice the zucchini. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. In a bowl, combine the cilantro sauce, mayonnaise, and the juice of 2 lime wedges; season with salt and pepper.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered peppers and diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the chopped peanuts 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, 2 to 3 minutes, or until the vegetables are softened. Turn off the heat; stir in the juice of the remaining lime wedges. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

To the pot of cooked rice, add the lime zest; season with salt and pepper. Stir to combine. Serve the finished rice topped with the cooked vegetables and cooked chicken. Drizzle with the cilantro mayo. Garnish with the cheese and sliced green tops of the scallions. Enjoy!