Romesco Pork & Spanish Rice with Zucchini & Garlic Mayo

Romesco Pork & Spanish Rice

with Zucchini & Garlic Mayo

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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

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
Browse Steps
1 of 4