
Inspired by the garlicky, tangy flavors of Cuban mojo sauce, these seasoned pork patties are paired with buttery cilantro-lime rice, creamy cumin black beans, and tangy pickled red onions. A drizzle of the bright, citrusy mojo sauce—infused with cilantro, orange and lime juices, and garlic—ties it all together!
1 unit
Red Onion
¾ cup
Jasmine Rice
1 teaspoon
Cumin
2 clove
Garlic
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
10 ounce
Ground Pork
2 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ unit
Orange
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ teaspoon (tsp)
Sugar
8 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper

In a small pot, combine rice, 1¼ cups water (2¼ 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.
Halve, peel, and thinly slice half the onion; finely dice remaining onion. Zest and halve limes. Peel and mince garlic. Mince cilantro. Halve orange.

In a medium microwave-safe bowl, combine sliced onion, ½ tsp sugar (1 tsp for 4 servings), juice from half the limes, and a pinch of salt. Cover bowl tightly with plastic wrap; microwave until onion is bright pink, 60 seconds.
Refrigerate, stirring occasionally, until ready to serve.

Heat a drizzle of oil in a second small pot over medium-high heat. Add diced onion, garlic powder, cumin, half the Fajita Spice Blend, salt, and pepper; cook, stirring, until softened and browned, 2-4 minutes.
Add beans and their liquid and ¼ cup water (½ cup for 4 servings). Using the back of a wooden spoon or spatula, roughly mash about half the beans. Simmer, stirring occasionally, until thickened, 5-10 minutes.

Meanwhile, in a small bowl, combine minced garlic, half the lime zest, half the cilantro,
1 TBSP olive oil, juice from half the orange, juice from remaining lime, salt, and pepper (2 TBSP olive oil and juice from whole orange for 4 servings).

In a second medium bowl, gently combine pork*, panko, remaining Fajita Spice Blend, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper. Form into four equal patties (eight patties for 4), about ½ inch thick and 3 inches wide.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 3-4 minutes per side (if needed, cook in batches for 4).
Transfer to a plate.

Fluff rice with a fork; stir in remaining lime zest, remaining cilantro, and 1 TBSP butter
(2 TBSP for 4 servings).
Divide rice and beans between shallow bowls. Top with patties and pickled onion (draining first). Drizzle with mojo sauce. Serve with any remaining mojo sauce on the side.