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Easy Pork Chilli Burrito Bowl
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Easy Pork Chilli Burrito Bowl

Easy Pork Chilli Burrito Bowl

with Tomato Salsa, Avocado, Yoghurt and Cheese

On the table in less than 25 minutes, this Easy Pork Chilli Burrito Bowl is quick but still full of flavour. The combination of pork, a spicy tomato sauce, cheese and tomatoes give this rice bowl its Mexican inspired twist.

Tags:
Family Friendly
Allergens:
Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove**

240 grams

British Pork Mince

1 sachet(s)

Central American Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

2 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Avocado

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 pinch

Chilli Flakes

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Salsa

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Nutritional information

Energy (kJ)4115 kJ
Energy (kcal)984 kcal
Fat55.6 g
of which saturates19.4 g
Carbohydrate78.8 g
of which sugars11.2 g
Dietary Fibre7.5 g
Protein39.6 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Pan
Garlic Press
Bowl
Grater

Instructions

Cook the Rice
1

a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with 1/4 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.

Fry the Mince
2

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Season with salt and pepper.

Add the Flavour
3

a) Add the garlic and Central American style spice mix to the pork. Stir-fry until fragrant, 30 secs. 

b) Pour the passata, chicken stock paste and water for the sauce (see pantry for amount) into the pan. Add a pinch of sugar (if you have any). Stir together and bring to the boil, then reduce the heat.

c) Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

d) Season with salt and pepper, then remove from the heat.

Make the Tomato Salsa
4

a) Meanwhile, cut the tomatoes into 1cm chunks. Pop the tomato chunks into a small bowl with the olive oil for the salsa (see pantry for amount).

c) Season with salt and pepper, mix together, then set your salsa aside.

Cheese Please
5

a) Grate the Cheddar cheese.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

Assemble your Burrito Bowl
6

a) When everything's ready, fluff up the rice with a fork and share between your bowls.

b) Top with the pork chilli, tomato salsa, fanned avocado and grated Cheddar in separate sections over the rice, then add a dollop of Greek style natural yoghurt.

c) Finish with a sprinkle of chilli flakes for those who'd like some more heat (add less if you'd prefer things milder).

Enjoy!

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