• Wash and dry produce. • In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), stock concentrates, 1/4 tsp turmeric (1/2 tsp for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. (TIP: For perfect timing, start Step 3 when rice has 10 minutes left.) Keep covered off heat until ready to serve.

• Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 4 servings). Core, deseed, and dice green pepper into 1⁄2-inch pieces. Roughly chop parsley. • In a small microwave-safe bowl, combine sliced onion, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover tightly with plastic wrap; microwave until onion is bright pink, 1 minute. Set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, green pepper, and Savory Paprika Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 4 minutes. • Add tomato paste and 1⁄4 cup water (1⁄3 cup for 4 servings); cook, stirring, until pork is cooked through and liquid has mostly evaporated, 30-60 seconds more. Remove from heat. Swap in beef* or turkey* for pork.

• Fluff rice with a fork; divide between shallow bowls. Top with pork and as much pickled onion (draining first) as you like. Garnish with parsley and serve. Ground Turkey is fully cooked when internal temperature reaches 165°.