Cuban Mojo Marinated Pork with Black Beans and Rice

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 19, 2017.

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Alternatively, use BBQ grill to cook pork. Cook for about 2 minutes each side for medium-rare. There will be plenty of black beans and rice left over, perfect for lunch the next day or have for breakfast with a poached egg and hollandaise.

Ingredients

Cuban Mojo Marinated Pork

150g pork scotch fillet (at room temperature)
1 tablespoon mojo marinade

Black Beans and Rice

¼ red onion, finely diced
½ Palermo capsicum capsicum, thinly sliced
½ carrot, grated
1½ teaspoons Cuban spice
¼ cup jasmine rice
½ can black beans
½ cup vegetable stock or water
1/3 bag baby spinach, roughly chopped
½ courgette, grated
Juice of ½ lemon

To Serve

Remaining mojo marinade

Steps

Preheat BBQ hot plate or grill to high (if using). Prepare vegetables. Pat pork dry and season with salt. In a small bowl, combine pork and mojo marinade, leave to marinate for at least 5 minutes.
Heat a drizzle of oil in a small pot on medium heat. Add onion, capsicum and carrot and cook for about 2-3 minutes until vegetables are starting to soften. Add Cuban spice and cook for 1 minute, stirring until fragrant.
Stir rice, black beans and stock/water into veggies and bring to the boil. As soon as it boils, reduce heat to low, cover, and cook for 15 minutes, until rice is tender.
While rice cooks, heat a drizzle of oil in a small frypan on medium heat. Cook pork for 3–4 minutes each side (depending on thickness), for medium, or until cooked to your liking. Remove from pan and cover to rest for 2–3 minutes. Slice thickly against the grain.
When rice is cooked stir through spinach, courgette and lemon juice. Season to taste.
To serve, spoon about 1 cup of black beans and rice into a bowl, top with mojo marinated pork and drizzle with remaining mojo marinade.

Nutritional Information

Energy	2583 kj 617 kcal
Protein	48.7g
Carbohydrate	72.0g
Fat	13.8g