Step 1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Zest and quarter lime (for 4, zest 1 lime and quarter both). Mince or grate garlic. Finely chop cilantro.

Step 2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, toss carrots on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 15 minutes (you’ll add the pork then). (For 4 servings, spread carrots out across entire sheet; roast on top rack until tender, 25-30 minutes total.)

Step 4

Meanwhile, pat pork dry with paper towels. Season with salt, pepper, and half the cumin (you’ll use the rest later). Heat a large drizzle of olive oil in a large pan over medium heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 15 minutes, remove sheet from oven; add pork to empty side. Continue roasting until pork is cooked through and carrots are tender, 10-12 minutes more. (For 4 servings, add pork to a second sheet; roast on middle rack.)

Step 5

In a small bowl, combine cilantro, a pinch of garlic, remaining cumin, 2 TBSP olive oil (3 TBSP for 4 servings), and a big squeeze of lime juice. Taste and season with salt and pepper. Add more lime juice or garlic if you feel like something’s missing. Add a small pinch of chili flakes if desired.

Step 6

Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice pork crosswise. Toss roasted carrots with honey and a pinch of chili flakes to taste. Divide rice, pork, and carrots between plates. Drizzle pork with chimichurri. Serve with any remaining lime wedges on the side.