Mexican · Serves 2
with Spiced Tomato-Chickpea Rice & Scallion Crema
Bold, savory flavors abound in this hearty meal. You’ll sear Southwest-spiced pork filets to develop a flavorful crust, then roast to tender perfection. Serve them over a bed of seasoned rice studded with chickpeas and fresh tomato, and finish with a drizzle of homemade scallion crema over the top for a cooling finish.
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain and rinse chickpeas.
Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium- high heat. Add scallion whites and half the Tex-Mex paste (all for 4) and cook, stirring, until softened, 30-60 seconds.
Stir in rice and 3⁄4 cup water (1 1⁄2 cups for 4); bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 4.
Pat pork* dry with paper towels; season all over with half the Fajita Spice Blend (all for 4 servings) and salt.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet.
Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board; tent with foil to keep warm.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)
Fluff rice with a fork; stir in tomato and chickpeas. Taste and season with salt and pepper if desired.
In a small bowl, combine sour cream and scallion greens.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Thinly slice pork crosswise.
Divide rice between shallow bowls; top with pork. Drizzle crema over pork and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
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