Tex-Mex Double Pulled Pork & Capsicum
with Rice & Steamed Corn- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Thanks to enchilada and Tex-Mex laced pulled pork, you’ll have delicious Mexican-inspired flavours tonight! Served on a bed of fluffy basmati rice and paired with cob of steamed corn, this is a speedy meal that doesn't compromise on taste!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Enchilada Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Capsicum
500 g
Pulled Pork
2
Corn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, cut capsicum into bite-sized chunks. Cut corn cobs in half.
• Transfer corn cob to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. Season with saltand pepper.
Little cooks: Help microwave the corn with oven gloves and under adult supervision. Be careful, the plate can get hot!
• While the corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes.
• To pan with capsicum, add pulled pork and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes.
• Add enchilada sauce and a splash of water and cook until combined and heated through, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the sauce looks dry! TIP: Cook in batches if your pan is getting crowded.
• Stir the butter through the rice. Season to taste.
• Divide rice and Tex-Mex pulled pork between bowls.
• Serve with steamed corn. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop pickled jalapeños. Top pork with jalapeños and tear over coriander. Serve with light sour cream.
Little cooks: Help stir the butter through the rice. Be careful, the saucepan may
be hot!
