Mexican Rice with Chipotle Pork & Avocado Salsa Recipe

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.

Add the minced chipotle pepper, pork cubes, cumin, smoked paprika, and salt to the pot. Cook until the pork is browned on all sides, about 5 minutes.

Stir in the diced tomatoes, chicken broth, and rinsed rice. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

In the meantime, prepare the avocado salsa by combining the diced avocados, lime juice, chopped cilantro, and salt and pepper in a bowl. Mix well and set aside.

Once the rice is cooked, stir in the frozen peas. Cover and cook for an additional 5 minutes, or until the peas are heated through.

Serve the Mexican rice topped with the chipotle pork and a generous spoonful of avocado salsa. Enjoy!