Heat the oven to 200°C/180°C fan/Gas 6. Brush the pork with 1 tbsp of the oil, coat in the jerk seasoning and roast for 20 minutes, until cooked through.
Meanwhile, cook the green beans in a pan of boiling water for 4 minutes, then drain.
Cook the rice according to pack instructions.
Heat the remaining oil in a pan and stir-fry the onion for 5 minutes until softened. Add the cooked green beans and rice, oregano, kidney beans and mango and stir-fry for 5-6 minutes until piping hot.
Whisk together the lime zest, juice and honey.
Divide the rice mixture between 4 serving dishes, top with slices of cooked jerk pork and drizzle with the lime dressing.