Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.

Uncover and add 1/4 tsp. salt and a pinch of pepper. Stir often until carrots are tender, 1-2 minutes.

Remove from burner. Transfer carrots to a plate. Wipe pan clean and reserve. Alternatively, reserve half the raw carrots for snacking/serving on the side.

While carrots cook, continue recipe.

Trim and thinly slice green onions, keeping white and green portions separate.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place a medium non-stick pan over medium heat.

Add cream base, white portions of green onions, rice, and half the garlic salt (reserve remaining for steaks) to hot pan. Stir occasionally until combined and rice is heated through, 3-5 minutes.

Stir in cheese and a pinch of pepper until combined, 1-2 minutes.

Remove from burner.

Pat steaks dry. Season both sides with remaining garlic salt and a pinch of pepper.

Return pan used to cook carrots to medium heat and add 2 tsp. olive oil.

Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

While steaks cook, continue recipe.

In a microwave-safe bowl, combine mushroom base and 1 tsp. water. Cover with a damp paper towel.

Microwave covered until heated through, 30-60 seconds.

Carefully remove from microwave and stir in softened butter until combined.

Plate dish as pictured on front of card, topping steak with sauce. Slice steak, if desired. Garnish rice with green portions of green onions. Bon appétit!