Red Rice Bowls with Ancho Chile Pork, Roasted Pineapple, Black Beans, and Avocado Cream

Name: Red Rice Bowls with Ancho Chile Pork, Roasted Pineapple, Black Beans, and Avocado Cream
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb pork loin, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 2 large chiles dried ancho chile; 3/4 cup hot water; 3 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp apple cider vinegar; 1 tbsp honey; 2 tbsp vegetable oil; 2 cups fresh pineapple; 1 cup long-grain rice; 1 cup white onion; 1 cup crushed tomato; 1 1/2 cups chicken broth; 1 tsp sweet paprika; 1 1/2 cups cooked black beans; 1 large avocado; 1/2 cup fresh cilantro; 2 tbsp lime juice; 1/2 cup plain yogurt; 2 tbsp water; 1/4 cup toasted pumpkin seeds

An original Latin American-inspired recipe featuring seared pork cubes glazed in a mild ancho chile sauce, served over seasoned red rice with black beans, roasted pineapple, and a fresh avocado-cilantro cream. It is a complete, colorful, and balanced dish, perfect for a special weekday meal or a casual dinner.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork loin, cubed (1 inch)
8 g salt (divided)
2 g black pepper (freshly ground)
20 g dried ancho chile (without semillas)
180 ml hot water (for remojar the chile)
12 g garlic (pelado)
2 g ground cumin
1 g dried oregano
15 ml apple cider vinegar
15 ml honey
30 ml vegetable oil (divided)
250 g fresh pineapple (diced)
180 g long-grain rice (crudo)
140 g white onion (finely chopped, divided)
240 ml crushed tomato
360 ml chicken broth
2 g sweet paprika
260 g cooked black beans (escurridos and enjuagados)
200 g avocado (pulpa)
15 g fresh cilantro (leaves and stalks tiernos)
30 ml lime juice (freshly squeezed)
120 g plain yogurt
30 ml water (for ajustar the cream)
30 g toasted pumpkin seeds (for servir)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

55 g

Carbs

28 g

Fat

8 g

Fiber

47 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the pineapple on a baking tray, toss it with 1 teaspoon vegetable oil, a pinch of salt, and a pinch of black pepper. Roast for 15 minutes at 220°C / 425°F, stirring halfway through, until the edges are golden.
2
2. Place the dried ancho chile in a bowl with 180 ml hot water and soak for 10 minutes. Then blend it with the garlic, ground cumin, dried oregano, apple cider vinegar, honey, and 2 tablespoons of the soaking liquid until smooth and thick.
3
3. Season the pork loin with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss it with the ancho chile sauce so all the cubes are well coated.
4
4. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add half of the white onion and sauté for 3 minutes. Stir in the long-grain rice and cook for 2 minutes, stirring, until slightly translucent. Add the crushed tomato, chicken broth, sweet paprika, and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest covered for 5 minutes.
5
5. While the rice cooks, heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the rest of the white onion and cook for 2 minutes. Add the pork with all of its sauce and sear for 8 to 10 minutes, stirring often, until cooked through and nicely glazed.
6
6. Add the cooked black beans to the pork skillet and cook 2 more minutes to heat through and combine flavors. Taste and adjust with the remaining salt and black pepper if needed.
7
7. For the cream, blend the avocado, fresh cilantro, lime juice, plain yogurt, and 30 ml water until smooth and pourable.
8
8. Fluff the red rice with a fork. Divide the rice among 4 bowls and top with the ancho pork and black beans, the roasted pineapple, and the avocado cream. Finish with the toasted pumpkin seeds and serve immediately.

Chef tips

For a smokier flavor, toast the dried ancho chile for 10 seconds per side in a skillet before soaking it. For a fresher presentation, reserve a few cilantro leaves and small pineapple cubes for garnish at the end.

Substitutions

You can substitute the pork loin with boneless chicken thighs. The plain yogurt can be replaced with lactose-free yogurt or an unsweetened plant-based cream if you want to avoid dairy. The pumpkin seeds can be omitted if you prefer a softer texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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