Romesco Pork & Spanish Rice with Zucchini & Garlic Mayo

Romesco Pork & Spanish Rice

with Zucchini & Garlic Mayo

25 MIN
2 Servings
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From the Test Kitchen

In this dish, you'll make a hearty base of Spanish-spiced rice studded with sautéed zucchini and sweet currants. You'll top it with pork cooked in our bold romesco sauce, then finish it all off with a drizzle of creamy, zesty garlic mayo.
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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Romesco Pork & Spanish Rice with Zucchini & Garlic Mayo
Title
  • 10 oz Ground Pork
  • ½ cup Long Grain White Rice
  • 1 clove Garlic
  • 2 Scallions
  • 1 Zucchini
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Dried Currants
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
How To: Peel Garlic
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, currants, half the spice blend (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper.

Cook the zucchini & finish the rice
3 Cook the zucchini & finish the rice

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice; add the lemon purée and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the pork & serve your dish
4 Cook the pork & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add the romesco sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked pork over the finished rice. Drizzle with the garlic mayo and garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Romesco Pork & Spanish Rice

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, currants, half the spice blend (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise, 2 teaspoons of water, and as much of the garlic paste as you'd like; season with salt and pepper.

Prepare the ingredients
Cook the zucchini & finish the rice
3 Cook the zucchini & finish the rice

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice; add the lemon purée and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the pork & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add the romesco sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked pork over the finished rice. Drizzle with the garlic mayo and garnish with the sliced green tops of the scallions. Enjoy!

Cook the pork & serve your dish
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