Fable Carnitas Tacos with Mexican Rice

1. In the small pot, combine the Mexican rice and 2 tablespoons of water. Place the lid on the pot then cook on medium-low heat for 8-10 minutes stirring occasionally. (For softer rice, add additional water.) Remove from the burner when hot. Set aside until plating.

2. Place the large sauté pan on medium-high heat with 3-4 tablespoons of oil. Preheat for 3-4 minutes until the oil is hot, then carefully place the carnitas in the pan. Cook for 4-6 min or until warm.

3. While the carnitas are cooking, wash then cut the lime into 4 wedges. Then cut the avocado in half top to bottom and twist each half to expose the pit. Carefully wedge a knife into the avocado pit and twist it to pop it out (or scoop it out with a spoon). Using a spoon, scoop out the avocado. In the small bowl, dice and then mash the avocado with 2 tablespoons of pico de gallo. Taste and season as desired.

4. Wipe out the sauté pan and return to medium heat. Place 2-3 corn tortillas in the pan and cook both sides for 2-3 minutes to warm and soften. Hold in a clean kitchen towel or aluminum foil until use.

5. To assemble the tacos: On the tortillas, sprinkle on the carnitas then top with the salsa roja, pico de gallo and guacamole. Lastly, squeeze a wedge of lime, fold in half, serve with rice and enjoy. Fiesta time!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or under cooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.