Contents of your meal kit:
ground pork
basmati rice
cilantro & mint
bell pepper
zucchini
onion
citrus mojo sauce
Cookware needed: saucepan with lid, medium to large nonstick skillet
Finishing steps:
- Place rice in a saucepan and add enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil over high heat, cover and reduce heat to the lowest setting. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes. Continue with other steps while rice is cooking.
- Remove mint leaves from the stems and finely chop mint leaves along with cilantro leaves and stems (see note).
Combine and set aside. Slice bell pepper in 1/4-inch pieces. Slice zucchini in half lengthwise and then crosswise into 1/3-inch “half moons.” Set aside.
- Heat a nonstick skillet over med-high heat. When skillet is hot, add onion, pork, salt & pepper and break up with a spatula or wooden spoon. Cook about 3-4 minutes, until golden brown and cooked through. Add the citrus mojo sauce and HALF the chopped herbs. Continue cooking a minute or so to allow flavors to combine. Taste and season with additional salt & pepper to taste. Transfer to bowl and keep warm.
- Add small amount of oil to the hot skillet (if needed) and keep over med-high heat. Saute zucchini & peppers 3-5 minutes. Season with salt & pepper to taste.
- Once rice has rested 5 minutes, add other half of chopped herbs (cilantro & mint) and fluff with a fork.
- Divide green rice between serving plates and top with pork. Serve zucchini & peppers on the side.
Notes: While you can really only use the leaves on herbs such as mint and rosemary (which have woody stems), cilantro has tender stems that you can chop up and use along with the leaves.