Hoppin’ John with Brown Rice and Sautéed Spinach

Steps

1. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Heat a drizzle of oil in a medium pot on medium heat. Add onion, capsicum and first measure of garlic and cook for about 4 minutes, until starting to brown, add salsa roja and hoppin’ John spice mix and cook for 1 minute, until fragrant.
3. Add beans, pork and stock and cook for about 5 minutes, until flavours develop and sauce thickens. Season to taste with salt and pepper.
4. While hoppin’ John cooks, heat butter and a drizzle of olive oil in a small fry-pan on medium-high heat. Add spinach and second measure of garlic, and cook for 1-2 minutes, stirring occasionally, until wilted. Season to taste with salt and pepper and remove from heat.
5. In a small bowl, combine salsa roja and mayonnaise. Season to taste with salt and pepper.
6. To serve, spoon ¾ cup brown rice into a bowl, top with hoppin’ John and sautéed spinach. Dollop over red Mexican mayonnaise and sprinkle over pepitas (if using).