Spice up your dinner with delicious pork rump and loaded rice packed with black beans, corn, and chipotle chillies. This spicy offering is cooled down with dollops of sour cream! YUM-O!
Mouth-watering Mexican Pork & Rice
Mouth-watering Mexican Pork & Rice
with chipotle chillies & sour cream
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Black Beans
- Chipotle Chillies in Adobo
- Corn
- Lemon
- Lemons
- NOMU Spanish Rub
- Pork Rump
- Red Onion
- Red Onions
- Sour Cream
- Spring Onion
- Spring Onions
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
IT’S SO FLUFFY!
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff up with a fork and cover.
PREP STEP
Peel and roughly slice ½ of the onion. Drain and rinse the black beans. Finely slice the spring onion, keeping the white and green parts separate. Roughly chop the chipotle chillies. Zest and cut ½ of the lemon into wedges.
MEXICAN RICE
When the rice has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry until soft and translucent, 4-5 minutes (shifting occasionally). Add the corn and the drained black beans. Fry until heated through and starting to char, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites, the chopped chipotle chillies (to taste), and ½ the rub. Mix until fully combined. Remove from the heat and add the cooked rice and some seasoning. Mix until fully combined. Cover to keep warm.
RUMP PA PA!
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 3-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the remaining rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DOLLOPS OF ZEST
In a small bowl, combine the sour cream with the juice from 1 lemon wedge, some lemon zest (to taste), and seasoning.
AS NICE AS SPICY RICE!
Make a bed of the loaded rice. Top with pork rump slices and dollop over the sour cream. Sprinkle over any remaining lemon zest and the spring onion greens. Side with any remaining lemon wedges. Divine, Chef!
White Basmati Rice - 75ml
Red Onion - 1
Black Beans - 60g
Spring Onion - 1
Chipotle Chillies in Adobo - 10g
Lemon - 1
Corn - 50g
NOMU Spanish Rub - 10ml
Pork Rump - 150g
Sour Cream - 40ml
IT’S SO FLUFFY!
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff up with a fork and cover.
PREP STEP
Peel and roughly slice the onion. Drain and rinse the black beans. Finely slice the spring onion, keeping the white and green parts separate. Roughly chop the chipotle chillies. Zest and cut the lemon into wedges.
MEXICAN RICE
When the rice has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry until soft and translucent, 4-5 minutes (shifting occasionally). Add the corn and the drained black beans. Fry until heated through and starting to char, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites, the chopped chipotle chillies (to taste), and ½ the rub. Mix until fully combined. Remove from the heat and add the cooked rice and some seasoning. Mix until fully combined. Cover to keep warm.
RUMP PA PA!
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 3-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the remaining rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DOLLOPS OF ZEST
In a small bowl, combine the sour cream with the juice from 2 lemon wedges, some lemon zest (to taste), and seasoning.
AS NICE AS SPICY RICE!
Make a bed of the loaded rice. Top with pork rump slices and dollop over the sour cream. Sprinkle over any remaining lemon zest and the spring onion greens. Side with any remaining lemon wedges. Divine, Chef!
White Basmati Rice - 150ml
Red Onion - 1
Black Beans - 120g
Spring Onion - 1
Chipotle Chillies in Adobo - 20g
Lemon - 1
Corn - 100g
NOMU Spanish Rub - 20ml
Pork Rump - 300g
Sour Cream - 80ml
IT’S SO FLUFFY!
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff up with a fork and cover.
PREP STEP
Peel and roughly slice 1½ of the onions. Drain and rinse the black beans. Finely slice the spring onions, keeping the white and green parts separate. Roughly chop the chipotle chillies. Zest and cut 1½ of the lemons into wedges.
MEXICAN RICE
When the rice has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry until soft and translucent, 5-6 minutes (shifting occasionally). Add the corn and the drained black beans. Fry until heated through and starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites, the chopped chipotle chillies (to taste), and ½ the rub. Mix until fully combined. Remove from the heat and add the cooked rice and some seasoning. Mix until fully combined. Cover to keep warm.
RUMP PA PA!
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 3-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the remaining rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DOLLOPS OF ZEST
In a small bowl, combine the sour cream with the juice from 3 lemon wedges, some lemon zest (to taste), and seasoning.
AS NICE AS SPICY RICE!
Make a bed of the loaded rice. Top with pork rump slices and dollop over the sour cream. Sprinkle over any remaining lemon zest and the spring onion greens. Side with any remaining lemon wedges. Divine, Chef!
White Basmati Rice - 225ml
Red Onions - 2
Black Beans - 180g
Spring Onions - 2
Chipotle Chillies in Adobo - 30g
Lemons - 2
Corn - 150g
NOMU Spanish Rub - 30ml
Pork Rump - 450g
Sour Cream - 120ml
IT’S SO FLUFFY!
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff up with a fork and cover.
PREP STEP
Peel and roughly slice the onions. Drain and rinse the black beans. Finely slice the spring onions, keeping the white and green parts separate. Roughly chop the chipotle chillies. Zest and cut the lemons into wedges.
MEXICAN RICE
When the rice has 10 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the sliced onion and fry until soft and translucent, 5-6 minutes (shifting occasionally). Add the corn and the drained black beans. Fry until heated through and starting to char, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites, the chopped chipotle chillies (to taste), and ½ the rub. Mix until fully combined. Remove from the heat and add the cooked rice and some seasoning. Mix until fully combined. Cover to keep warm.
RUMP PA PA!
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 3-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the remaining rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
DOLLOPS OF ZEST
In a small bowl, combine the sour cream with the juice from 4 lemon wedges, some lemon zest (to taste), and seasoning.
AS NICE AS SPICY RICE!
Make a bed of the loaded rice. Top with pork rump slices and dollop over the sour cream. Sprinkle over any remaining lemon zest and the spring onion greens. Side with any remaining lemon wedges. Divine, Chef!
White Basmati Rice - 300ml
Red Onions - 2
Black Beans - 240g
Spring Onions - 2
Chipotle Chillies in Adobo - 40g
Lemons - 2
Corn - 200g
NOMU Spanish Rub - 40ml
Pork Rump - 600g
Sour Cream - 160ml
Woolies Products in this dish
