Mexican rice with chipotle pork & avocado salsa

Mexican rice with chipotle pork & avocado salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
687
protein
54g
carbs
66g
fat
22g
saturates
6g
fibre
11g
sugar
6g
salt
1.2g

Ingredients

  • 400g pork shoulder steaks, 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 beans, 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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. 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. 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Back for more but this time with chipotle paste, as recommended. Doubled the quantities and used one tin of red kidney beans and one of black-eyed beans which looked lovely in the ordinary long grain rice. The avocado salsa is really delicious.

lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Switched to Thai red curry paste in the absence of chipotle but kept everything else for the pork the same and the result was great. Used red kidney beans instead of black beans and mixed with the avocado, the salad was good enough to eat on its own.

woodsalina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight, I'm trying to eat healthier and this dish is a bit high in calories for me so I left out the sugar and oil, added some cherry tomatoes to the salsa to bulk it up, swapped the basmati for brown rice and halved the portion. It was delicious!! And so easy to be.

amr9864's picture
  • 1
  • 2
  • 3
  • 4
  • 5

YUM!! Didn't have pork so used chicken and quickly pan fried it. So easy and so delicious. Sure fire replacement for carry out.

mclone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

DELISH! I added ginger, turmeric, chilli to the spice mix; halved cherry tomatoes, chopped oregano to the salsa and lentils to the rice. Super healthy yet SO TASTY!

janegoodfood's picture

Delicious

Questions

Tips