Name: Mexican rice with chipotle pork & avocado salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 400g pork shoulder steak cut into 3cm pieces; 2 tbsp chipotle paste; 2 tsp each ground cumin and smoked paprika; 1 tsp sugar; 1 tsp vegetable oil; 100g basmati rice; 400g can black bean drained, rinsed; 1 avocado cut into chunks; 1 small red onion finely chopped; handful coriander roughly chopped; 1 lime ½ juiced, ½ wedges; 2 tbsp pickled jalapeños slices, rinsed

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Mexican rice with chipotle pork & avocado salsa

Mexican rice with chipotle pork & avocado salsa

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.27 ratingsRate

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Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado

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Ingredients

Nutrition

Units:

MetricUS

400g pork shoulder steak

cut into 3cm pieces
2 tbsp chipotle paste
2 tsp each ground cumin

and smoked paprika
1 tsp sugar
1 tsp vegetable oil
100g basmati rice
400g can black bean

drained, rinsed
1 avocado

cut into chunks
1 small red onion

finely chopped
handful coriander

roughly chopped
1 lime

½ juiced, ½ wedges
2 tbsp pickled jalapeños

slices, rinsed

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Nutrition: per serving

kcal687
fat22g
saturates6g
carbs66g
sugars6g
fibre11g
protein54g
salt1.2g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
step 2

Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
step 3

In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

Recipe from Good Food magazine, October 2012

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A star rating of 4.7 out of 5.27 ratings

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