• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Toss green beans, garlic, and scallion whites on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until green beans are browned and tender, 12-15 minutes.

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat and cover. • Turn off heat; transfer pork to a cutting board to rest for at least 5 minutes. Wipe out pan. Swap in chicken* for pork; cook until browned and cooked through, 3-5 minutes per side.

• Return pan used for pork to low heat. Add tamarind sauce and 1⁄4 cup water (1⁄2 cup for 4 servings); cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. • Remove pan from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted and combined. TIP: If sauce seems too thick, add water a splash at a time until sauce reaches desired consistency.

• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Slice pork crosswise. • Divide rice and green beans between plates in separate sections. Place pork atop rice and spoon as much sauce as you like over the top. Garnish everything with scallion greens and serve. Slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.