Mexican rice with chipotle pork & avocado salsa

Dairy Free
Health score
40%
Mexican rice with chipotle pork & avocado salsa
30 min.
2
852kcal

Suggestions


Discover the vibrant flavors of Mexico with our delicious Mexican Rice with Chipotle Pork and Avocado Salsa! This dish is a perfect combination of tender, smoky pork shoulder and fluffy basmati rice, beautifully complemented by fresh and zesty avocado salsa. Ideal for a quick lunch or a hearty dinner, this recipe is not only dairy-free but also packed with a delightful array of spices that will tantalize your taste buds.

In just 30 minutes, you can prepare a meal that's rich in protein, healthy fats, and wholesome carbohydrates, making it a satisfying option for any occasion. The chipotle paste infuses the pork with a smoky heat, while the sweetness of the black beans balances the dish perfectly. Our vibrant avocado salsa adds a refreshing touch, bringing in the crunch of red onion and the herbaceous notes of coriander, making each bite a burst of flavor.

Plus, it’s customizable! Adjust the spice level with additional jalapeños or kick it up a notch with your favorite hot sauce. Serve it up family-style or plate it individually for an impressive presentation. Whether you're looking to impress a dinner guest or simply enjoy a comforting meal, this Mexican-inspired dish is sure to become a favorite in your home. Dive into this culinary adventure and savor the bold tastes that promise to transport you straight to a sunny Mexican fiesta!

Ingredients

  • 400 boston butt pork shoulder cut into 3cm pieces
  • tbsp chipotle paste 
  • tsp ground cumin smoked
  • tsp sugar 
  • tsp vegetable oil 
  • 100 rice 
  • 400 black bean garlic sauce rinsed drained canned
  •  avocado cut into chunks
  • small onion red finely chopped
  • handful cilantro leaves roughly chopped
  •  lime juiced
  • tbsp jalapeño peppers rinsed

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning.
  3. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
  4. 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.
  5. In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season.
  6. Serve the rice and beans with the pork, avocado salsa, jalapeo, lime wedges and remaining coriander.

Nutrition Facts

Calories852kcal
Protein22.18%
Fat33.82%
Carbs44%

Properties

Glycemic Index
133.64
Glycemic Load
28.26
Inflammation Score
-8
Nutrition Score
33.499999958536%

Flavonoids

Cyanidin
0.33mg
Epicatechin
0.37mg
Epigallocatechin 3-gallate
0.15mg
Hesperetin
14.4mg
Naringenin
1.14mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2.76mg
Kaempferol
0.36mg
Myricetin
0.02mg
Quercetin
12.36mg

Nutrients percent of daily need

Calories:851.69kcal
42.58%
Fat:32.46g
49.94%
Saturated Fat:5.66g
35.36%
Carbohydrates:95.01g
31.67%
Net Carbohydrates:73.8g
26.84%
Sugar:28.85g
32.06%
Cholesterol:81.74mg
27.25%
Sodium:282.68mg
12.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:47.9g
95.79%
Fiber:21.2g
84.81%
Vitamin B1:1.23mg
82.29%
Selenium:44.53µg
63.61%
Vitamin B6:0.96mg
47.88%
Iron:8.43mg
46.83%
Manganese:0.86mg
43.08%
Vitamin B3:8.05mg
40.25%
Phosphorus:390.92mg
39.09%
Zinc:5.29mg
35.26%
Vitamin B2:0.57mg
33.75%
Potassium:1140.94mg
32.6%
Vitamin C:26.54mg
32.17%
Vitamin K:33.31µg
31.73%
Vitamin B5:3.1mg
30.99%
Folate:107.47µg
26.87%
Copper:0.5mg
24.96%
Magnesium:84.11mg
21.03%
Vitamin E:2.59mg
17.26%
Vitamin B12:1.02µg
17.08%
Vitamin A:502.26IU
10.05%
Calcium:89.13mg
8.91%