Fiery Chipotle Pork & Spinach Rice
with Jalapeño Avo Salsa & Yoghurt
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Chow down on this pork rice bowl brimming with flavour, thanks to the subtle earthiness from our paprika spice blend and fiery kick from the mild chipotle sauce. Serve with some jalapeño avo salsa to really make those rich flavours sing but keep things cool thanks to a generous dollop of yoghurt and bed of fluffy rice.
Ingredients
1
Avocado
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
250 g
Pork Mince
3
Garlic
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Mild Chipotle Sauce
(Contains: Soy)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Pickled Jalapeños
1
Spring Onion
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
¼ cup
water (for the beef)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the
butter with a dash of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes.
• Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Finely chop tomato.
• Thinly slice spring onion.
• Slice avocado in half, scoop out flesh, then roughly chop.
• Roughly chop pickled jalapeños (if using).
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat.
• Cook pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Add paprika spice blend and the remaining garlic and cook until fragrant, 1 minute.
• Remove from heat, then add mild chipotle sauce and the water (for the beef), tossing to combine.
• In a medium bowl, combine avocado, tomato, pickled jalapeños and a drizzle of white wine vinegar and olive oil.
• Season to taste with salt and pepper.
• To the rice, add baby spinach leaves and stir until
wilted.
• Divide spinach rice between bowls.
• Top with fiery chipotle pork and jalapeño avo salsa.
• Dollop with Greek-style yoghurt and sprinkle over
spring onion to serve. Enjoy!
