• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Zest and quarter lime. Trim, peel, and grate carrot on the largest holes of a box grater. Trim and halve cucumber lengthwise; cut into 1⁄4-inch-thick half-moons. • Reserve 1⁄2 tsp chipotle puree (1 tsp for 4 servings) in a large bowl; set aside for use in Step 6.

• Pat pork dry with paper towels and thinly slice crosswise. Season all over with salt and pepper. • In a medium bowl, combine honey, remaining chipotle puree, a squeeze of lime juice, and pinch of lime zest. Add pork and toss until fully coated.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and marinade; cook until browned and cooked through, 2-4 minutes per side (for 4 servings, cook in batches if necessary). • Turn off heat; transfer to a plate. Reserve pan.

• Heat 1⁄4 cup water(1⁄3 cup for 4 servings) in pan used for pork over low heat, whisking to scrape up any browned bits from bottom of pan. • Bring to simmer, then remove pan from heat and stir in 1 TBSP butter(2 TBSP for 4). • Transfer pork to pan and stir until coated. Taste and season with salt and pepper if desired.

• To bowl with reserved chipotle puree, whisk in 1 TBSP olive oil, 1⁄2 TBSP water, 1⁄2 tsp sugar, juice from two lime wedges, and a big pinch of salt and pepper until fully combined and thickened. (For 4 servings, use 2 TBSP olive oil, 1 TBSP water, 1 tsp sugar, and juice from four lime wedges.) • Add spinach, carrot, and cucumber; toss until combined. Taste and season with salt and pepper if desired.

• Fluff rice with a fork. • Divide pork, rice, and salad between plates. Drizzle pork with pan sauce. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***