Mexican rice with chipotle pork & avocado salsa

• pork shoulder steak↗400g g

  cut into 3cm pieces

• chipotle paste↗2 tbsp tbsp
• each ground cumin2 tsp tsp

  and smoked paprika

• sugar↗1 tsp tsp
• vegetable oil↗1 tsp tsp
• basmati rice↗100g g
• can black bean↗400g g

  drained, rinsed

• avocado↗1

  cut into chunks

• small red onion↗1

  finely chopped

• handful coriander

  roughly chopped

• lime↗1

  ½ juiced, ½ wedges

• pickled jalapeños↗2 tbsp tbsp

  slices, rinsed

Step-by-step instructions

1. 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. 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. 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.