Tex Mex Chipotle Pork

Charmaine Lu -

  • 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