Tex-Mex Double Pulled Pork & Rodeo Rice Bowl
with Creamy Corn Slaw & Cheddar
- Milk
- Eggs
Hold on to your hats, because this saucy Tex-Mex pulled pork bowl is about to ride into your dinner like a rodeo champion! Spiced pulled pork and onion saddle up over fluffy basmati rice alongside a creamy corn and cabbage slaw bursting with colour. Then, a generous shower of sharp Cheddar ignites a stampede of bold, fiery flavour that’ll have the whole whānau hollerin’ for seconds.
Ingredients
1
Red Onion
1 tin
Sweetcorn
500 g
Pulled Pork
1
Tomato Paste
1 packet
Basmati Rice
1
Julienned Carrot
1 packet
Shredded Cabbage Mix
1
Cheddar Cheese
(Contains: Milk)
1 sachet
Tex-Mex Spice Blend
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
1 tsp
brown sugar
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to saucepan, then stir through half the butter. Set aside.
• Meanwhile, thinly slice onion (see ingredients). In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add tomato paste and Mexican Fiesta spice blend, and cook until fragrant, 1-2 minutes. • Add pulled pork, the brown sugar, remaining butter and a splash of water. Cook, breaking up with a spoon, until heated through, 1-2 minutes. Season with pepper.
• Meanwhile, grate carrot. Drain sweetcorn (see ingredients).. • In a medium bowl, combine shredded red cabbage, carrot, corn, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide butter rice between bowls. • Top with saucy pulled pork and creamy corn slaw. • Sprinkle over shredded Cheddar cheese. Enjoy!
