Mexican rice with chipotle pork & avocado salsa

Mexican rice with chipotle pork & avocado salsa

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(10 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
Ditch the takeaway and rustle up this smoky, spicy pork stir-fry with black beans, coriander and avocado

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal687
  • fat22g
  • saturates6g
  • carbs66g
  • sugars6g
  • fibre11g
  • protein54g
  • salt1.2g
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Ingredients

  • 400g pork shoulder steak, cut into 3cm pieces
  • 2 tbsp chipotle paste
  • 2 tsp each ground cumin and smoked paprika
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp vegetable oil
  • 100g basmati rice
  • 400g can black bean, drained, rinsed
  • 1 avocado, cut into chunks
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 small red onion, finely chopped
  • handful coriander, roughly chopped
  • 1 lime, ½ juiced, ½ wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp pickled jalapeños, slices, rinsed

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.

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Comments (10)

rosievimes's picture
5

LOVED this! Made with chicken instead of pork, as recommended below, and it worked really! Reduced the rice to 70g and it was just right! Highly recommend this!

jodiekidd's picture
5

I wanted a recipe to use up lots of jalapeños. Came across this. Not the sort of thing I'd normally cook but so glad I did! It is divine. Will become a weekly staple. I followed the recipe exactly...with the exception of extra chipotle as suggested. Very good indeed. I might chop up the jalapeños next time and add to the mix though.

ale_kiri's picture
5

One of my favourite recipes ever! I never change a thing. I find it serves 3 good portions though, not 2 :)

kylelar's picture

I always use chicken instead of pork, perfect recipe.

lizleicester's picture
3.75

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
3.75

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
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
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
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!

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