
Begin by preparing the rice. Place the dry rice in a saucepan with water. Season with a little salt, cover with a lid, and bring to a boil. Once boiling, reduce the heat and cook until the water is absorbed and the rice is tender.
Heat a griddle pan with a little olive oil over high heat. Add the peppers, red onion, and sweetcorn, frying for 5 to 6 minutes. Season with salt and pepper, then remove from heat and set aside.
For the guacamole, mash the avocado flesh in a bowl with a fork. Add lime juice, coriander, and red onion, seasoning with salt and pepper to taste.
Heat the pulled pork in the oven at 180˚C/360˚F for 12 to 15 minutes, covering with foil to prevent drying out.
Warm the Cantina Beans in a saucepan and the Soft Taco Wraps in a hot non-stick pan if using.
Assemble the burrito bowl by layering rice, salad leaves, pulled pork, fried vegetables, Cantina Beans, guacamole, sour cream, and a sprinkle of coriander and lime. Serve with warm Soft Tacos on the side.