Mexican-Style Pork and Pineapple Rice
with Charred Corn
This heart-warming rice dish is a feast for the eyes! Smokey Mexican spices are complemented by the sweetness of fresh pineapple and charred corn in this rendition of a dirty rice!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
160 g
Sweet Bell Pepper
¾ cup
Parboiled Rice
2 tbsp
Mexican Seasoning
½ can
Canned Corn
1 tbsp
Garlic Puree
113 g
Red Onion
2 tbsp
Tomato Sauce Base
95 g
Pineapple
1 unit
Lime
7 g
Cilantro
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the Mexican Seasoning. Cook, stirring constantly, until fragrant, 30 sec. Add 1 1/4 cups water, 1/8 tsp salt, (dbl both for 4 ppl) and broth concentrate, then bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut half the lime into wedges (use whole lime for 4 ppl). Roughly chop cilantro. Cut pineapple into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Drain, then rinse corn. Pat dry with paper towels.
Toss half the corn with 1/2 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet (use all for 4 ppl). Broil in the top of the oven until corn is dark-brown in spots, 4-5 min. (TIP: Keep your eye on corn so it doesn't burn.)
While corn chars, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. Add half the garlic puree. Cook, stirring constantly, until fragrant, 30 sec. Transfer pork to a plate.
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until softened slightly, 2-3 min. Season with salt and pepper. Add pork, charred corn, remaining garlic puree and remaining Mexican Seasoning. Cook, stirring often, until fragrant, 30 sec-1 min.
Fluff rice with a fork. Add tomato sauce base, rice, pineapple and half the cilantro to the pan with pork and veggies, then stir to combine. Cook, stirring often, until pineapple is warmed through, 2-4 min. Season with salt and pepper to taste. Divide rice between plates. Sprinkle remaining cilantro over top. Serve lime wedges alongside.
