Pork Chilli and Rice Burrito Bowl
with Tomato Salsa, Soured Cream and Cheese
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 grams
Baby Plum Tomatoes
1 sachet(s)
Central American Style Spice Mix
1 bunch(es)
Chives
10 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Pork Mince
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 pinch
Chilli Flakes
150 grams
Basmati Rice
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Salsa
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Stir the garlic and Central American style spice mix (add less if you don't like heat) into the pork. Stir-fry until fragrant, 30 secs.
b) Add the passata, chicken stock paste, water for the sauce (see ingredients for amount) and a pinch of sugar (if you have any). Stir together and bring to the boil, then reduce the heat.
c) Simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Season with salt and pepper, then remove from the heat.
a) Meanwhile, halve the baby plum tomatoes. Pop them into a small bowl with the olive oil for the salsa (see ingredients for amount).
b) Roughly chop the chives (use scissors if easier), then add half to the tomatoes.
c) Season with salt and pepper, mix together, then set your salsa aside.
a) Grate the Cheddar cheese.
b) Have a quick tidy up while everything cooks.
a) When everything is ready, fluff up the rice with a fork and share between your serving bowls.
b) Top with the pork chilli, then spoon the tomato salsa over one third of the bowl, scatter the cheese over another, and dollop the soured cream on the remaining third.
c) Finish with a sprinkle of the remaining chives and a pinch of chilli flakes for those who'd like some more heat (careful, they're hot)!
Enjoy!
