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Explore our August magazine and discover fast & flavorful feasts.

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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

In a large skillet, heat 1 tbsp oil over medium-high for 1-2 minutes. Add the Southwest Veggie Kit and sauté until lightly browned and slightly tender, about 5-7 minutes. Remove veggies to a plate and return skillet to heat.

Add remaining tbsp of oil to the skillet, and add the chicken, pork or shrimp. Cook, turning occasionally to brown evenly (chicken or pork, 4-5 minutes, shrimp 1 minute). Add the veggies back to the pan, along with 1⁄3 cup of water and Siete Seasoning and stir well to combine. Reduce heat to medium-low and simmer for 2-3 minutes, stirring frequently, until sauce is thickened.

Remove rice from packaging to a microwave-safe container and cook on high 2-3 minutes until warmed through, adding time if needed.

__To serve:__ Divide rice into 4 bowls. Top with protein and vegetables and sprinkle shredded cheese on top.

**This recipe uses ready-to-heat rice and can be found in the cooler.

- 2 tbsp vegetable oil*, divided
- Southwest Veggie Kit
- 1 lb chicken breast or pork tenderloin strips or raw peeled & deveined shrimp
- 1 pkg Siete Seasoning Mix of choice
- 1 lb Adobo or Basmati Rice
- The Fresh Market Shredded Cheese of choice


Burrito Bowls

In this week's Little Big Meal, craft the perfect burrito. Choose your protein and add our freshly prepped veggie kit for a delicious dinner for 4! Scroll down for step-by-step instructions.

__Next week our Little Big Meal will feature your choice of Pasta Primavera or Crab Cake Sandwiches meal.__


Burritos Bowls LBM

PROTEIN: Chicken Breast or Pork Tenderloin Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct) 

VEGGIE KIT: Southwest Veggie Kit (16 oz)  

SEASONING: Siete Seasoning Mix (1.29-1.31 oz)

CHEESE: The Fresh Market Shredded Cheese (7-8 oz) 

# Easy Valencian Paella 

Remove the casing from the chorizo, discard the casing, and cut the chorizo into ¼-inch coins.

In large sauté pan or cast-iron skillet, heat 1 tbsp olive oil over medium-high heat and add the chorizo to the pan in a single layer. Add the chicken or pork strips and continue cooking, turning to brown on all sides while the chorizo releases some of its fat, about 4-5 minutes. Remove chorizo and chicken to a plate.

Add the remaining 1 tbsp olive oil to the same pan over medium-high heat. Add the bell pepper and onion from the veggie kit and sauté until vegetables are tender and fragrant, about 5-7 minutes. Add the rice to the pan and lightly toast, stirring frequently, 1 minute. Pour in the paella base and stir well to incorporate. Do not stir the rice after this point. Arrange the chicken, chorizo, and green beans on top of rice, turn heat to high and bring to a boil.

Cook for 10 minutes on high heat, uncovered. Reduce heat to medium and cook for 10 minutes more. Remove from heat and set aside to rest for 5 minutes to allow the rice to soak up the remaining broth.

# Easy Shrimp & Chorizo Paella

Remove the casing from the chorizo, discard the casing, and cut the chorizo into ¼-inch coins.

In large sauté pan or cast-iron skillet, heat 1 tbsp olive oil over medium-high heat and add the chorizo to the pan in a single layer. Cook, turning to brown the chorizo on all sides while it renders some of its fat, about 4-5 minutes. Remove chorizo to a plate, leaving the oil in the pan.

Add the bell pepper and onion from the veggie kit to the pan and sauté over medium-high heat until vegetables are tender and fragrant, about 5-7 minutes. Add the rice to the pan and lightly toast, stirring frequently, 1 minute. Pour in the paella base and stir well to incorporate. Do not stir rice after this point. Arrange chorizo and green beans on top of the rice, turn heat to high and bring to a boil. 

Cook for 10 minutes on high heat uncovered. Turn heat to medium, arrange shrimp on top in a single layer, and cook for 10 more minutes, turning shrimp halfway through to cook on both sides. Remove from heat and set aside to rest for 5 minutes to allow the rice to soak up the remaining broth.

__To serve:__ Divide onto 4 plates and garnish with optional lemon wedges and parsley.

**This recipe uses Matiz Valencianio Rice that can be found on the side of the cooler.

__Easy Valencian Paella__
- 2 tbsp olive oil*, divided
- 4 oz (about half a link) Palacio Original Chorizo
- 1 lb chicken breast or pork tenderloin strips
- Paella Veggie Kit
- 1 ¼ c Matiz Valenciano Paella Rice
- 1 pkg Aneto Valencia Paella Base
- Lemon wedges* and fresh parsley* for garnish, optional

__Easy Shrimp & Chorizo Paella__
- 1 tbsp olive oil*, divided
- 4 oz (about half a link) Palacio Original Chorizo sausage
- 1 lb raw peeled & deveined shrimp
- Paella veggie kit
- 1 ¼ c Matiz Valenciano Paella Rice
- 1 pkg Aneto Valencia Paella Base
- Lemon wedges* and fresh parsley* for garnish, optional

Easy Paella

In this week’s Little Big Meal, enjoy this classic Spanish meal, featuring your choice of protein, fresh veggies, and Matiz Valenciano Paella rice. Scroll down for step by step instructions on how to create this delicious dinner at home.

__Next week our Little Big Meal will feature your choice of Pasta Primavera or Crab Cake Sandwiches meal.__

Paella

PROTEIN: Chicken Breast or Pork Tenderloin Strips (1 lb) or Raw Peeled & Deveined Shrimp (1 lb, 51-60 ct)

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