Pork Chilli and Rice Burrito Bowl
with Tomato Salsa, Soured Cream and Cheese
- Milk
- Milk
- May contain traces of allergens
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, Milk, May contain traces of allergens)
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
Nutrition Values
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-spiced, satisfying chilli that many found rich and full of flavour; the soured cream works particularly well to balance the heat.
- Ease of prep: A quick and straightforward recipe that comes together easily, making it a reliable choice for busy weeknights.
- Suggestions: Adding kidney or black beans is a popular way to bulk out the chilli and add texture; dicing the tomatoes smaller and mixing in a little coriander, red onion, or a splash of vinegar helps the salsa feel more authentic. Consider stirring the tomatoes into the chilli if you prefer them cooked rather than fresh.
- Next-day meals: Leftovers keep well and make a great lunch the following day; adding a tin of beans or extra veg helps stretch the dish further.
- Portions: The rice-to-chilli ratio can feel uneven, with several cooks finding more sauce or mince helpful; reducing the rice slightly or adding beans evens things out.
- Spice level: The spice mix delivers a noticeable kick, so use less if cooking for children or those sensitive to heat, and rely on the soured cream to cool individual portions.
