Puerto Rican Rice & Beans

Preheat oven to 400°F. Combine squash, beans, peppers, tomato powder, garlic, just ½ tbsp chimichurri, ½ cup water, ½ tsp salt, and ¼ tsp black pepper in medium saucepan over medium heat. Bring to simmer, cover, and reduce heat to medium-low. Cook until squash is soft and mixture has thickened, 20 to 25 minutes. Stir in just half the cilantro and cover to keep warm.

Meanwhile, combine just ¼ tsp turmeric, remaining chimichurri, ¼ tsp salt, and a pinch of pepper in small bowl. Brush tofu with 2 tsp oil and rub with spice mixture. Arrange on baking sheet and roast until golden and edges are crispy, flipping halfway, 18 to 20 minutes.

Make small tear at top of rice bag and microwave bag for 90 seconds. Divide between serving bowls and top with squash, beans, and roasted tofu. Sprinkle with remaining cilantro and serve. ¡Buen provecho! (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook tofu in air-fryer at 375°F for 12 to 14 minutes.