Chipotle Pork with Mexirice

Ok, I've been craving REAL spicy mexican food (which by the way, you can NOT find here) and so when my dad was here in august, I told him to bring be a can of chipotle chiles in adobo sauce just in case I had one of those "can't get over it until I get my fix" cravings.
No, I'm not pregnant.
Ingredients:
1 lb pork shoulder, cut into cubes
3 chipotle chiles in adobo sauce (I used 1/5 of a 12 oz can)
2 tomatoes, diced
1 bell bepper, sliced
1 onion, sliced
1/2 cup beer (eh, why not?)
1 tsp cumin
2 tbsp EVOO
Juice from 1 lemon
1 cup basmati rice
1 cube chicken stock (consommé)
1 tbsp tomato sauce (I used a tube, but you can blend some tomatoes with onion and garlic)
approx 2 cups water
Directions:
1. Sprinkle the cumin all over the meat and fry in a dutch oven or pressure cooker with EVOO until golden.
2. Add the onions, tomatoes, lemon juice, and adobo/chipotle sauce and the beer. Close the pressure cooker and cook for 10 minutes or simmer for 30 minutes if using a regular pot.
3. When meat is cooked, add the bell peppers and simmer until tender.
For Mexirice:
1. Heat some EVOO in a pan and toast the dry rice until opaque. Add a few thin slices of onion and the tomato sauce with the chicken bouillon cube and a small amount of water.
2. Lower the heat and cover until the liquid has absorbed and add 1/2 more of the water etc. until the rice is fully cooked. I'm sorry but I didn't time it or measure it out, but I did use less than 2 cups water.

Serve with shredded cheese and lots of sour cream (cuz it's seriously spicy). I was out of beans but some black beans and tortillas would be awesome with this.
I got my fix!!