This abundantly satisfying Tex-Mex bowl demands and holds your full attention with its big-flavoured generosity. Mix fragrantly spiced pork through nutty brown rice, add some veg and a good dollop of avo and sour cream and get right down to business.
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 frypan over medium-high heat. Add pork mince, and cook, breaking up with a wooden spoon for 4–5 minutes or until mince has browned. Add Tex Mex Mix Tape, white spring onion and coriander stems and stir for 30 seconds or until fragrant.
Add capsicum and cook, stirring, for 3 minutes or until capsicum begins to soften. Add beans, tomatoes and 40ml (2 tablespoons) water and 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 sauce is cooking, continue with step 4.
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.
Cook rice according to packet instructions.
Divide rice and pork mince between bowls. Top with avocado and a generous spoonful of sour cream. Top with coriander leaves and serve with lime wedges.