Pork with Mexican rice

Pork with Mexican Rice

Prep Time 10 mins
Cook Time 15 mins
Servings 4
Calories 467 kcal


  • 4 pork medallions, trimmed of fat
  • 3 teaspoons rapeseed oil
  • 2 teaspoons prepared chipotle paste
  • 1 medium onion, peeled and finely chopped
  • 1/2 teaspoon ground cumin
  • 2x 250 g pouches wholegrain rice
  • 1x 400 g can black beans, drained
  • 1x 200 g can sweetcorn in water, drained
  • 50 g baby spinach leaves
  • Juice of ½ lime
  • freshly chopped coriander
  • 40 g half fat grated cheese

For the tomato salsa:

  • 4-6 medium tomatoes, finely chopped
  • 1/2 red onion, peeled and finely chopped
  • Juice of ½ lime
  • Small handful freshly chopped coriander


  • Put the pork medallions onto a clean chopping board, mix the chipotle paste with 1 teaspoon oil and coat the pork with the paste on both sides.  Cover and set aside.
  • To prepare the salsa; in a medium bowl, mix all the ingredients together, season, cover and set aside at room temperature.
  • Heat the remaining oil in a large non-stick pan and cook the onion until soft.  Add the cumin and rice.  Cook for 3-4 minutes, stirring occasionally.
  • Add the beans and sweetcorn to the pan.  Season and cook for 1-2 minutes. Remove the pan from the heat and add the spinach leaves, lime juice and coriander.  Cover and set aside.
  • Heat a griddle or plain non-stick pan until hot.  Cook the pork for 10 minutes, turning once, or until the juices run clear.
  • Arrange the rice onto warm plates.  Slice the medallions, arrange on top of each plate, sprinkle over the cheese and serve with the salsa.


Serving: 517gCalories: 467kcalCarbohydrates: 60.5gProtein: 30.4gFat: 9.3gSaturated Fat: 2.2gSalt: 0.39gFibre: 9.9gSugars: 11.5gVitamin B12: 0.4µg
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