480 g pork tenderloin, trimmed of all fat, diced
1 red capsicum, roughly chopped
1 tablespoon Mexican chilli powder
2 teaspoons ground cumin
400 g can peeled tomatoes
125 g can red kidney beans, drained, rinsed
2 cups cooked basmati rice
½ medium avocado, chopped
- Heat 2 teaspoons of olive oil in a large, deep frying pan over medium-high heat. Add pork and capsicum and cook, stirring, for 5 min or until the pork is browned.
- Add the chilli powder and cumin and stir for 1 min. Add tomatoes, breaking up with a spoon, then add ¼ cup water. Bring to a simmer, cook for 5-7 min or until thickened slightly.
- Add the kidney beans and cook for 2 min or until heated through. Season with pepper to taste. Serve with cooked basmati rice and chopped avocado. Serve with a spoonful of extra-light sour cream if desired. Garnish with coriander sprigs and lime wedges.