eCook Meal
Mouth-watering Mexican Pork & Rice
with chipotle chillies & sour cream
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.03
for 4 servings · R37.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Sour Cream needs 160 mlSour Cream 250 ml 250 ml at R36.99 · 64% of packR23.67
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Chipotle Chillies in Adobo
- Pork Rump
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mouth-watering Mexican Pork & Rice?
The preparation time for Mouth-watering Mexican Pork & Rice with chipotle chillies & sour cream is between 25 and 30 minutes.
What is the total time required to make Mouth-watering Mexican Pork & Rice with chipotle chillies & sour cream?
The total time required to make Mouth-watering Mexican Pork & Rice with chipotle chillies & sour cream is between 30 and 35 minutes.
How many servings does Mouth-watering Mexican Pork & Rice provide?
4 servings
What are the main ingredients in Mouth-watering Mexican Pork & Rice?
Black Beans, Chipotle Chilli in Adobo, Corn, Lemon, NOMU Spanish Rub, Pork Rump, Red Onion, Sour Cream, Spring Onion, White Basmati Rice
What is the nutritional information of Mouth-watering Mexican Pork & Rice?
Calories: 851, Carbs: 91 grams, Fat: grams, Protein: 39.8 grams, Sugar: 10.1 grams, Salt: 856 grams
How do I prepare Mouth-watering Mexican Pork & Rice?
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! 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. 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. 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.
What should be prepared from my kitchen to make Mouth-watering Mexican Pork & Rice?
Black Beans, Chipotle Chilli in Adobo, Corn, Lemon, NOMU Spanish Rub, Pork Rump, Red Onion, Sour Cream, Spring Onion, White Basmati Rice
How many calories does Mouth-watering Mexican Pork & Rice have?
851 calories
How much fat content does Mouth-watering Mexican Pork & Rice have?
grams