20 oz ground pork
1 cup Jasmine rice
2 tbsp vegetable oil
4 tbsp light mayonnaise
2 tsp chili powder
2 15 oz cans of sweet corn, drained
2 tbsp of mild taco seasoning
1 tsp salt
1/3 cup Beef stock
½ cup shredded Monterey Jack cheese
½ cup sour cream
1 jalapeño pepper, minced
In a small pot, combine the rice, 1 ½ cup water and a pinch of salt. Bring to a boil then cover and reduce the heat to low and cook until the rice is tender. 15-18 minutes.
In a large skillet over high heat, heat 1 tbsp of oil and add the corn. Cook, stirring often, until the corn is golden brown.
Transfer the corn to a covered dish.
In the same large skillet, heat another tbsp of oil and cook the pork over medium high heat. Add the taco seasoning, 1 tsp of chili powder and salt.
Stir in the beef stock and bring to a simmer until the pork mixture is of a saucy consistency. Season with salt and pepper to taste and remove from the heat.
While the pork is cooking, mix the mayonnaise, half the cheese, 1 tsp chili powder and the juice of 1 lime with the charred corn.
Season with salt and pepper to taste and add as much of the minced jalapeño as you like.
Fluff the rice and season with salt & pepper. Divide between 4 bowls and top with the pork. Top with the remaining cheese, a dollop of sour cream and a sprinkle of fresh cilantro.