Mexican rice with chipotle pork & avocado salsa

Mexican rice with chipotle pork & avocado salsa

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(19 ratings)

Prep: 10 mins Cook: 20 mins


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



    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



    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



    The same shape, but smaller than…

  • 2 tbsp pickled jalapeños, slices, rinsed


  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, questions and tips

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GiSora's picture
25th Jun, 2019
nice recipe, not quite something that make me rushed to make it again but I'm keeping it in my collection.
18th Mar, 2018
This is such a simple way to make a tasty pork dish in a really short time. The rice is lovely too and so is the salsa although I didn't make it this time (just served it with a side salad).
1st Mar, 2018
I personally found a tablespoon of Chipotle in the salsa a little too spicy so mellowed the plate with a fresh tomato. Next time I would only put 1 teaspoon of Chipotle into salsa. The meat and rice with kidney beans were delicious. Love fresh citrus fruits and coriander. Fab!
11th Feb, 2017
I couldn't find any chipotle paste so I used Balti spice paste instead on the pork and a few drops of tabasco in the avocado salsa. Smells good so hope it is! Also used pork loin steaks and they needed an extra 10 mins in the oven to be tender.
RosieVimes's picture
29th Jan, 2016
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!
6th Jan, 2016
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.
15th Jun, 2015
One of my favourite recipes ever! I never change a thing. I find it serves 3 good portions though, not 2 :)
15th Oct, 2014
I always use chicken instead of pork, perfect recipe.
2nd Jul, 2014
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.
22nd Oct, 2013
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.


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