1 x 550g Pack British Chipotle Pork Fillet
1 x 350g pack Mushrooms
1 x 3 pack Mixed Peppers
1 x 450g pack Large Vine Tomatoes
300g Bilash Basmati Rice
1 x 400g tin Sweet Harvest Red Kidney Beans
1 x teaspoon Stonemill Dried Basil
Salt and Black Pepper
Preheat the oven to 200˚C/400˚F/Gas Mark 6.
Cook the rice as instructions on the pack.
Meanwhile put the pork and the sauce into an ovenproof dish, cover loosely with foil and cook in the oven for 30 minutes.
Chop the peppers into small pieces – discard any seeds or white pith.
Wipe the mushrooms with a damp cloth and chop into the same size as the peppers.
In a large frying pan or wok, sauté the peppers and mushrooms in a little olive oil – for about 10 minutes.
Meanwhile, chop the tomatoes into pieces the same size as the peppers and mushrooms.
Drain the red kidney beans.
Add the drained red kidney beans and the chopped tomato to the pepper mixture – add the basil, season with black pepper and stir well – cook for 5/6 minutes until the beans and tomato pieces are hot.
In a large bowl mix the vegetables with the cooked rice – serve the pork carved on top of the Mexican rice.