Mexican naked pork burrito bowl

PREP TIME: 20 MINS COOKING TIME: 15 MINS CALS PER SERVING: 526

GLUTEN-FREE THE burrito is one of the most popular offerings at Mexican fast-food joints. The warming spices, filling rice and tasty pork of this naked burrito bowl are sure to make this dish a firm favourite in households where a quick, satisfying fix is required.

SERVES 4

400g pork fillet (visible fat removed), cut into strips Sea salt and freshly ground black pepper Juice of ½ lime ½ tsp sweet smoked paprika 1 tsp ground coriander 1 tsp ground cumin 2 peppers, deseeded and cut into strips 4 spring onions, cut into strips 400g tin black beans, drained ½ large tin sweetcorn (around 160g) 1 lime, quartered, to serve 1 avocado, to serve FOR THE TOMATO RICE Low-calorie cooking spray ½ onion, finely diced 170g rice 550ml vegetable stock (1 gluten-free stock cube dissolved in 550ml boiling water) 4 tomatoes, diced 1 tbsp tomato puree FOR THE SALSA 1 small onion, finely chopped 1 garlic clove, finely chopped 4 tomatoes, finely chopped Juice of ½ lime 1 small handful of fresh coriander 2 tsp white wine vinegar Sea salt and freshly ground black pepper FOR THE YOGHURT DIP 200g fat-free Greek-style yoghurt 1 small bunch of fresh chives, finely chopped ½ tsp garlic granules ½ tsp onion granules PLACE all the ingredients for the yoghurt dip into a bowl and stir thoroughly. Transfer to the fridge. Place the pork strips in a bowl and season with salt and pepper. Add the lime juice, paprika, coriander and cumin. Mix well and transfer to the fridge. Next make the tomato rice. Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for around 5 minutes until softened. Add the rice to the pan with the onion, and add another few sprays of low-calorie cooking spray so the rice doesn’t stick together. Stir well. Add the stock, tomatoes and tomato puree, then stir and bring to the boil. Cover the pan and lower the heat. Simmer for around 15 minutes or according to packet instructions until tender, stirring occasionally. When cooked, set aside (with the lid on). While the rice is cooking, make the salsa. Mix all the ingredients together, taste and add a little more salt and pepper if necessary. Spray a frying pan with some low-calorie cooking spray. Add the seasoned pork to the pan and saute until the pork is almost cooked. Add the peppers and spring onions and continue cooking until softened but still slightly crunchy. Check the pork is cooked, then remove from the heat. Take four bowls and divide the rice equally between them. Imagine the bowl is divided into six equal sections, then divide the black beans, sweetcorn, salsa, cooked pork, pepper and onion mix and yoghurt dip equally between each bowl. Garnish with a wedge of lime. Cut the avocado in half and remove the stone. Peel and cut each half in two lengthways. Cut each quarter of avocado into four slices. Arrange each quarter in the remaining space on top of the rice.