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Pork Chilli Burrito Bowl
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Pork Chilli Burrito Bowl

Pork Chilli Burrito Bowl

with Tomato Salsa, Greek Style Natural Yoghurt and Cheese

This Pork Chilli Burrito Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Quick
Family Friendly
Allergens:
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

240 grams

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)

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)3452 kJ
Energy (kcal)825 kcal
Fat41.8 g
of which saturates16.5 g
Carbohydrate78.4 g
of which sugars11.9 g
Protein38.9 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
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, 4-5 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 the 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).

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

Cheese Please
5

a) Grate the Cheddar cheese.

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 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!