• 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!