Chipotle Pork Chilli
with Rice and Soured Cream
Looking for a super quick and tasty midweek dinner option? Try cooking up our Chipotle Pork Chilli in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Pork Mince
150 grams
Basmati Rice
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Meanwhile, drain and rinse the beans.
- Add the tomato puree to the pork. Cook, 1 min.
- Stir in the beans, red wine stock paste, chipotle (add less if you'd prefer things milder), honey and water for the sauce (see pantry for both). Bring to the boil and simmer, 3-4 mins.
- Remove from the heat. Add a splash of water if it's a little thick.
- Share the rice between your bowls.
- Top with the pork chilli.
- Drizzle over the soured cream.
Enjoy!
