Preheat the oven to 240°C and boil a kettle. Add the rice to a pan with plenty of cold water and a pinch of salt. Bring to the boil on a high heat and cook for 20-30 minutes.
Heat a pan with 1 tbsp olive oil over a low heat. Add the onion and cook for 10 minutes, or until soft.
Add half of the kidney beans to an oven tray, drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Put in the oven for 20-25 minutes, or until the skins have burst and are crispy.
Make the vegetable stock using 350ml boiled water. Add the cinnamon, cumin and paprika to the red onion and cook for a further 1 minute.
Add the pork mince to the onion. Increase the hear to medium-high. Break the mince up and cook for 5 minutes, until cooked and starting to brown.
Add the tomato puree and chipotle paste to the mince. Cook for 1 minute then add the beef stock. Cook for 10 minutes, or until it is a nice thick consistency. Add the remaining kidney beans and the reserved liquid and lime juice and zest and cook for a further 5 minutes.
Once the rice is cooked, mix in the spring onions and coriander.
Serve the mince over the rice and top with the crispy beans and cheese.