Tex-Mex Spiced Pork & Spinach Rice
with Avocado Salsa & Mayo
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
This colourful Tex-Mex dish ticks every box. With a warming spice blend, plus creamy mayo and speedy rice with spinach stirred through, your tastebuds are fully catered for, as it should be!
Ingredients
1 packet
basmati rice
1 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1 packet
pork loin steaks
½ packet
enchilada sauce
1
tomato
1
avocado
1 bag
coriander
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
1 pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add baby spinach leaves, chicken-style stock powder and 1/2 the butter and stir to combine. • Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add enchilada sauce (see ingredients), a pinch of brown sugar, a splash of water and remaining butter. Stir to combine, then toss pork to coat.
• Meanwhile, roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine tomato, avocado, a pinch of salt and a drizzle of white wine vinegar and olive oil.
• Slice Tex-Mex pork loin steaks. • Divide spinach rice between bowls. Top with pork and any remaining sauce from the pan. • Tear over coriander. Serve with avocado salsa and mayonnaise.
