Step 1

Heat the oil in a large frying pan over high heat. Add pork. Cook, breaking up any lumps with a wooden spoon, until browned. Reduce heat to medium. Add the potato, capsicum, onion, garlic, jalapeno, cumin, paprika and coriander. Cook, stirring, for 5 minutes or until the capsicum and onion soften slightly.

Step 2

Add tomatoes, tomato past and 125ml (½ cup) water. Simmer, partially covered with a lid, for 20 minutes or until the potato is just tender and mixture has thickened slightly. Season.

Step 3

Transfer the warmed rice to a bowl. Add the lime rind then fluff up rice. Divide the rice and pork mixtures among serving plates. Serve with sour cream, extra jalapeno, lime wedges and tortillas.