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Mexican chipotle pork
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300g essential Waitrose Easy Cook Long Grain Rice
1 pack essential Waitrose British Pork Fillet, trimmed and diced
2 tsp chipotle paste
1 tsp ground cumin
1 tbsp oil
395g can essential Waitrose Red Kidney Beans in Chilli Sauce
150g frozen essential Waitrose Supersweet Sweetcorn
1 small essential Waitrose Avocado, diced
1. Cook the rice in boiling water for 12-15 minutes until tender then drain.
2. Place the pork in a bowl and mix in the chipotle paste and cumin. Heat the oil in a frying pan and fry the pork for 6-7 minutes until browned.
3. Add the kidney beans and sauce, sweetcorn and 100ml water and cook for 5-6 minutes until cooked through. Stir with the rice and serve with the avocado.
Typical values per serving:
This recipe was first published in August 2014.