Spicy Pork Burrito Bowl with Brown Rice

Place rice in a saucepan over medium-high heat and cover with cold water. Bring to the boil and cook for 20 minutes or until rice is tender. Drain and keep warm.

Wash coriander thoroughly. Pick leaves from their stems and finely chop stems. Thinly slice capsicum. Slice spring onions, keeping the green part and white parts separate. Drain and rinse beans.

Heat oil in a large frypan over medium high heat. Add pork mince, chipotle chilli in adobo, paprika, white part of spring onion and chopped coriander stems and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until mince has browned.

Add capsicum and cook, stirring, for 3 minutes or until capsicum begins to soften. Add beans, tomatoes and 40ml (2 tablespoons) water and give it a stir to combine. Season with salt and pepper, reduce heat to medium-low and simmer for 8–10 minutes or until thickened and reduced.

While the sauce is cooking, place avocado in a bowl with green spring onion and mash with a fork to combine. Squeeze over juice of ½ the lime and cut remaining lime into wedges. Season with salt and pepper.

Divide rice and spicy pork mince between bowls. Top with avocado and a generous spoonful of sour cream. Top with coriander leaves and serve with lime wedges.