The hearty pleasure of porridge -- that’s what you get with the “Chicken, Shrimp, and Rice Stew,” from the March 2018 issue of Cooking Light.

Thaw 2 cups of frozen peas in your fridge overnight. When you’re ready to prep the meal, the shrimp and chicken “marinate” while you chop the greens (I used spinach instead of bok choy).

Processing jasmine rice into small bits was a neat trick. And hooray for my Dutch oven, once again! You know how I enjoy cooking in this workhorse. After the meats and rice cook for a while, it’s a pleasure to mix in all the spinach and the peas and the scallions and the cilantro and the mint. Remember to salt this stew generously.

Eat with enthusiasm.

PREP TIME: thaw peas overnight; prep and marinate meat for 50 minutes; cook stew for 60 minutes
TASTE: rice cooked like a comforting porridge, with lots of greens

Next time, I’ll make the “Ricotta Raspberry Pound Cake,” from Macheesmo. Come back to my site next week, to enjoy raspberries with me.