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

Looking for a quick and tasty midweek dinner option? Try cooking up our Pork Chilli Burrito Bowl in just 20-25 minutes for a delicious and speedy meal.

Family Friendly

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


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)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa


Nutritional information

Energy (kJ)3464 kJ
Energy (kcal)828 kcal
Fat41.4 g
of which saturates16.4 g
Carbohydrate80.7 g
of which sugars14 g
Protein38.6 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Large Frying Pan


Cook the Rice

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

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).

b) 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. Season with salt and pepper.

c) Meanwhile, peel and grate the garlic (or use a garlic press). 

Add the Flavour

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, sugar and water for the sauce (see pantry for both amounts) into the pan. 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

a) Meanwhile, cut the tomatoes into 1cm chunks.

b) Pop the tomato chunks into a small bowl with the sugar and olive oil for the salsa (see pantry for both amounts).

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

Cheese Please

a) Grate the Cheddar cheese.

Assemble your Burrito Bowl

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 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).