Mexican pork rice & beans
Our delicious Mex Pork Strips in a simple but delicious modern Mexican dish. Perfect for a weeknight fiesta with the family!
1 packet KRC Mexican pork strips
4 tbsp olive oil
1 onion, finely diced
1 red capsicum, finely diced
2 garlic cloves, finely chopped
1 tsp paprika
1 tsp cumin
½ cup medium grain rice
400g tinned crushed tomato
400g tinned kidney beans
salt & pepper
1 tbsp olive oil
2 spring onions, finely sliced
1 jar of salsa (for the quick version) or make a fresh salsa with the below ingredients
2 tomatoes, finely chopped
½ red onion, finely diced
¼ cup chopped coriander
2 tbsp olive oil
Heat a large heavy based frypan over med/ high heat. Add 2 tbsp olive oil, onion and capsicum and sauté until tender. Add garlic and spices and sauté for a further two minutes. Add rice and stir through with a wooden spoon. Add tomato, stir, then add enough stock to cover the rice by 1.5 cm. Season with salt and pepper, bring to the boil, then simmer until rice is tender and liquid absorbed, about 20 minutes. Cover and allow to rest for 10 minutes.
Meanwhile, make the guacamole and salsa. Mash the avocado flesh in a medium bowl. Add olive oil, lime juice, spring onion and season with salt & pepper. Mix well and place into a small bowl.
If making the fresh salsa mix the ingredients in a small bowl and season with salt and pepper. Skip this step if using jar salsa.
Heat a large frypan over high heat. Add 2 tbsp olive oil and pork strips and fry until browned and cooked through.
Fluff the rice with a fork, place the pork strips and squeeze over lime juice. Serve in the middle of the table, topped with guacamole, salsa, extra coriander leaves and corn chips.
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