Our Plans
Mexican-Style Pork and Pineapple Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Style Pork and Pineapple Rice

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!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories880 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate107 g
Sugar17 g
Dietary Fiber9 g
Protein34 g
Cholesterol80 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Baking Sheet
Aluminum Foil
Large Non-Stick Pan

Instructions

Cook rice
1

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.

Prep
2

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.

Char corn
3

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.)

Cook pork
4

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.

Cook veggies
5

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.

Finish and serve
6

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.