• Rinse and drain white rice. • To a medium saucepan, add the water and bring to the boil. • Add 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 salt and pepper.

• 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 butter rice and cowboy 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, tear over coriander and serve with light sour cream.