Speedy Cajun Style Pork Rice Bowl
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Speedy Cajun Style Pork Rice Bowl

with Avocado Salsa and Cheese


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 Time15 minutes
Cooking time20 minutes


serving amount

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


150 grams

Basmati Rice

240 grams

Pork Mince

1 unit(s)


1 carton(s)

Tomato Passata

1 sachet(s)

Cajun Spice Mix

10 grams

Chicken Stock Paste

Not included in your delivery

50 milliliter(s)


1 tsp


20 grams



Nutritional information

Energy (kJ)3926 kJ
Energy (kcal)938 kcal
Fat56 g
of which saturates21.6 g
Carbohydrate79.1 g
of which sugars8.9 g
Protein36.9 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Box Grater
Large Saucepan
Large Frying Pan
Small Bowl



a) Boil a half-full kettle.

b) While it comes to the boil, grate the cheese. Quarter the lime. 

c) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

d) 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, heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the pork mince. Fry until the mince has browned, 5-6 mins. 

c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) While the pork cooks, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) Pop the avocado into a small bowl, drizzle with some olive oil, squeeze in some lime juice, season with salt and pepper and mix together. 

c) Set the salsa aside. 


a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the passata, Cajun spice mix, chicken stock paste, water and sugar (see pantry for both amounts).


a) Bring to the boil then lower the heat and simmer until thickened, 2-3 mins. 

b) Once the sauce has thickened, stir the butter in until melted (see pantry for amount), then remove from the heat. 

c) Season with salt, pepper and a good squeeze of lime juice. 


a) Share the rice out between your bowls. 

b) Spoon over the pork and top with the cheese and avocado salsa.

c) Serve any remaining lime on the side for squeezing over.