| Składnik |
Ilość |
Kalorie |
| Awokado |
150g |
240kcal |
| Limonka |
65g |
20kcal |
| Liście kolendry (Cilantro) |
8g |
2kcal |
| Cukier biały |
4.2g |
16kcal |
| Olej roślinny |
13.8g |
122kcal |
| Papryka |
6.4g |
18kcal |
| Wieprzowina, świeża, łopatka, cała, tylko oddzielna część chuda, surowa |
400g |
592kcal |
| Onions, red, raw |
197g |
87kcal |
| Kminek, mielony |
6.4g |
24kcal |
| Papryki, jalapeno, surowe |
15g |
4kcal |
| Fasola, czarna, dojrzałe nasiona, z puszki, o niskiej zawartości sodu |
400g |
364kcal |
Recipe Instructions:
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, cut into chunks
1 small red onion, finely chopped
handful coriander, roughly chopped
1 lime, ½ juiced, ½ wedges
2 tbsp pickled jalapeños, slices, rinsed
Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
STEP 2
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.
STEP 3
In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.
