• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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 use in Step 6.

• Meanwhile, wash and dry produce. Halve, peel, and finely chop onion. Trim green beans if necessary; halve crosswise. • Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Once pan is hot, add half the cumin, half the curry powder, and half the garam masala (all the cumin, all the curry powder, and all the garam masala for 4 servings). Cook, stirring, until fragrant, 30 seconds.

• To pan with spices, add onion, garlic powder, 1 TBSP butter, 1⁄8 tsp sugar, and a large pinch of salt (2 TBSP butter and 1⁄4 tsp sugar for 4 servings). Cook, stirring occasionally, until onion is softened and lightly browned, 3-5 minutes. • Add green beans, shrimp, and 1⁄2 cup water (3⁄4 cup for 4). Cook, stirring, until liquid has reduced and shrimp are opaque and cooked through, 3-4 minutes (TIP: If mixture seems dry before shrimp are done, stir in a splash of water. If there is still water remaining, continue to cook until reduced.) Taste and season with salt and pepper if desired.

• Meanwhile, roughly chop cilantro.

• Fluff rice with a fork; season with salt and pepper to taste. • Divide rice between shallow bowls; top with shrimp and green beans. Garnish with cilantro and serve. Shrimp are fully cooked when internal temperature reaches 145°.