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Ingredients
Method
- 400g pork fillet, diced
- 2 tsp chipotle paste
- 1 tsp cumin
- 1 tbsp oil
- 400g tin of red kidney beans in chilli sauce
- 150g frozen sweetcorn
- 1 diced avocado
- 300g brown rice, cooked
- Chopped coriander
- Chuck the pork pieces into a bowl and thoroughly mix with the ground cumin and chipotle paste. Season lightly with salt and pepper, then fry in the oil for 8 mins or until browned all over.
- Add the kidney beans and their sauce, along with the frozen corn and 100ml water. Cook for 6 mins or until cooked through. Add the drained brown rice to the mixture and stir, then scatter with avocado and chopped coriander to serve.
20 mins
4 serving
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