• Before starting, wash and dry all produce
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add rice, stock powder and 1 cup (2 cups) water. Cover and bring to a boil over high heat. 
• Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid absorbed.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium.
• While the pan heats, peel, then mince or grate garlic.
• Core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons
• When hot, to the dry pan, add almonds. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on almonds so they don't burn.) 
• Transfer to a plate.

• Return the same pan to medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper.
• Transfer veggies to another plate.

• Return the same pan to medium-high.
• Add 1/2 tbsp (1 tbsp) butter, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
• Add tomato sauce base, Middle Eastern Seasoning and garlic. Season with pepper. Cook for 30 sec, stirring often, until fragrant.
• Add veggies and 3/4 cup (1 1/4 cups) water. Cook for 2-3 min,  stirring often, until sauce reduces slightly. 
• Season with salt and pepper, to taste.

• Meanwhile, roughly chop parsley.
• Add half the almonds (use all for 4 servings), half the parsley and 1/2 tbsp (1 tbsp) butter to rice. Fluff with a fork to combine until butter melts.

• Divide almond pilaf between plates. Top with beef and veggies.
• Sprinkle remaining parsley over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**