Chipotle-Honey Pork & Rice

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 ¼-inch-thick half-moons.

Reserve ½ 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 ¼ cup water (⅓ 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, ½ TBSP water, ½ 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.