Mexican Pork & Black Bean Rice

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the pork mince with a pinch of salt and cook for 3 min or until starting to brown, breaking it up as you go

Meanwhile, drain and rinse the black beans

Add the chipotle paste, cumin and crumble in the stock cube[s], stirring well to combine

Add the rice and stir to coat the grains

Add 350ml [700ml] water and the drained black beans and bring to the boil covered with a lid over a high heat

Once boiling, reduce the heat to low, cover with a lid and cook for 10-15 min or until the water has absorbed and the rice is tender

Tip: add a splash or two of water if the rice looks too dry

Meanwhile, quarter the apple[s] (skin on) and discard the core[s]

Chop into small, bite-size pieces

Slice the spring onions finely, discarding the root ends

Chop the coriander finely, including the stalks

Once the rice is tender, fluff it with a fork and taste for seasoning, adding more salt and pepper if needed

Remove the pan from the heat, then stir through the apple, spring onion and coriander