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Mexican rice with chipotle pork & avocado salsa

Ingredients

  1. Step 1 400g pork shoulder steak , cut into 3cm pieces
  2. Step 2 2 tbsp chipotle paste
  3. Step 3 2 tsp each ground cumin and smoked paprika
  4. Step 4 1 tsp sugar
  5. Step 5 1 tsp vegetable oil
  6. Step 6 100g basmati rice
  7. Step 7 400g can black bean , drained, rinsed
  8. Step 8 1 avocado , cut into chunks
  9. Step 9 1 small red onion , finely chopped
  10. Step 10 handful coriander , roughly chopped
  11. Step 11 1 lime , ½ juiced, ½ wedges
  12. Step 12 2 tbsp pickled jalapeños , slices, rinsed
Mexican rice with chipotle pork & avocado salsa
Calories: 687 Carbohydrate: 66 g Protein: 54 g Fat: 22 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 2

TAGS

Dinner Main course Mexican Josh Eagleton 10-30 minute 2 of 5-a-day 2 serving 30-60 minute 800 kcal or less Budget Cheap cut Fajitum Fibre Five a day Folate Iron Jennifer Joyce Main Make Ahead Mexico One-pot Quick Smoky Smoky pepper Spicy supper

Directions

  1. 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.
  2. 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.
  3. 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.