Ready for some dinnertime magic? With a little sleight of hand, our ready-to-go pulled pork becomes pork carnitas, the saucy Mexican version that's out-of-this-world delicious. Use it to make this fast and flavourful rice bowl.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
Tex-Mex spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the sauce)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!
While the rice is cooking, roughly chop the tomato. Drain the sweetcorn. Thinly slice the spring onion. Roughly chop the coriander. Zest the lemon to get a good pinch, then slice into wedges.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.
Leave the frying pan to cool slightly, then return to a medium-high heat with a drizzle of olive oil. Add the remaining garlic, TexMex spice blend and cook until fragrant, 1-2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the water (for the sauce) and stir to combine. Add the pulled pork, breaking it up with a spoon, and cook until heated through, 2 minutes. Season to taste with pepper. Add a splash of water if the pork mixture is too dry.
To the bowl with the corn, add the tomato, spring onion, 1/2 the coriander, a good squeeze of lemon juice, the lemon zest and a pinch of salt and pepper. Toss well to coat.
Divide the garlic rice between bowls. Top with the pork carnitas, charred corn salsa, shredded Cheddar cheese and sour cream. Garnish with the remaining coriander. Serve with any remaining lemon wedges.