Tex-Mex Spiced Pork & Leafy Rice
with Radish Salsa- Milk
This colourful Tex-Mex dish ticks every box. With a warming spice blend, plus creamy mayo and speedy rice with baby leaves stirred through, your tastebuds are fully catered for, as they should be! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Ingredients
1
Tomato
1 sachet
Coriander
1 sachet
Tex-Mex Spice Blend
300 g
Pork Loin Steaks
1 packet
Passata
1 packet
Baby Leaves
1 packet
Microwavable Basmati Rice
1 sachet
Chicken-Style Stock Powder
2
Radish
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
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 chicken-style stock powder and
half the butter and stir to combine.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat!
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 passata (see ingredients), a pinch of
brown sugar, a splash of water and the remaining butter. Stir to combine,
then toss pork to coat.
• Meanwhile, roughly chop tomato. Thinly slice radish.
• In a medium bowl, combine tomato, radish, a pinch of salt and a drizzle of
white wine vinegar and olive oil.
• Slice Tex-Mex pork loin steaks.
• Stir baby leaves through rice. Divide rice between bowls, then top with pork
and any remaining sauce from the pan.
• Tear over coriander. Serve with radish salsa. Enjoy!
