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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water
  • 1/4 tsp salt

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 lime
  • ½ small bunch cilantro
  • ½ small pineapple

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, zest and juice lime. Divide between a small and medium bowl.

• STEP 5

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Divide between the bowls.

• STEP 6

  Peel and mince shallot. Add to the medium bowl with the lime and cilantro. (Set medium bowl aside for later use.)

  • 1 shallot

• STEP 7

  Add yogurt and spices to the small bowl, then stir to combine the lime yogurt. Set aside.

  • ⅓ cup plain Greek yogurt
  • ⅛ tsp coriander, ground
  • ⅛ tsp cumin, ground
  • ⅛ tsp salt

• STEP 8

  Preheat a skillet over medium-high heat.

• STEP 9

  While the skillet heats up, peel and mince garlic.

  • 1 clove garlic

• STEP 10

  Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic, pork, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat.

  • 1 tsp neutral vegetable oil
  • ¾ lb lean ground pork
  • 1 ½ tsp chili powder
  • 1 tsp cumin, ground
  • ¼ tsp crushed red pepper
  • ¼ tsp salt

• STEP 11

  Meanwhile, cut off skin from pineapple; quarter, core, and medium dice the flesh. Add to the medium bowl, along with the broccoli slaw and salt, then toss to combine.

  • ½ (12 oz) pkg broccoli slaw
  • 1/8 tsp salt

• STEP 12

  To serve, divide rice, pork, and slaw between bowls. Top with lime yogurt and enjoy!