Ingredients

400g pork shoulder steak, cut into 3cm pieces

2 tbsp chipotle paste

2 tsp each ground cumin and smoked paprika

1 tsp sugar

1 tsp vegetable oil

100g basmati rice

400g can black bean, drained, rinsed

1 avocado

1 small red onion, finely chopped

handful coriander, roughly chopped

1 lime

2 tbsp pickled jalapeños, slices, rinsed

PREP: 10 MINS
COOK: 20 MINS

Method

1)Heat oven to 180C/160C fan/gas 4.