Step 1

1 Prepare the ingredients & make the lemon yogurt Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

Step 2

2 Cook the rice In a small pot, combine the rice, saffron, 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.

Step 3

3 Cook the pork Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 4

4 Cook & finish the vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.

Step 5

5 Finish the rice & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and lemon yogurt. Garnish with the almonds. Enjoy!

Step 6

1 Prepare the ingredients & make the lemon yogurt Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

Step 7

2 Cook the rice In a small pot, combine the rice, saffron, 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.

Step 8

3 Cook the pork Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Step 9

4 Cook & finish the vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.

Step 10

5 Finish the rice & serve your dish In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and lemon yogurt. Garnish with the almonds. Enjoy!