Bring a small pot with rice and 1 1/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Mince spinach.

Alternatively, use a food processor to pulse into 1/4" pieces. Don't overload the machine or it won't chop evenly. You may need to work in batches.

Halve and peel onion. Cut halves into 1/4" dice.

Mince garlic.

Pat shrimp dry. Season all over with half the chile and cumin rub (reserve remaining for sauce) and 1/4 tsp. salt.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Reduce heat to medium. Transfer shrimp to a plate. Keep pan over medium heat; no need to wipe clean.

Add 2 tsp. olive oil, onions, and a pinch of salt to hot pan. Stir occasionally until slightly tender and browned, 3-5 minutes.

Add garlic, ginger (to taste), red pepper flakes (to taste), and remaining chile and cumin rub. Stir often until garlic is fragrant, 1-2 minutes.

Add spinach, 1/4 cup water, and a pinch of salt and pepper. Stir to combine and bring to a simmer.

Once simmering, add coconut milk and stir occasionally until sauce is slightly thickened, 3-5 minutes. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Add shrimp and lemon juice to hot pan. Stir often until combined and shrimp is coated, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with shrimp mixture. Bon appétit!