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.
150 grams
Basmati Rice
240 grams
British Beef and Pork Mince
1 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Spring Onion
30 grams
Tomato Puree
1 sachet(s)
Mexican Style Spice Mix
15 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
2 tbsp
Tomato Ketchup
20 grams
Butter
150 milliliter(s)
Water for the Sauce
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
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.
Transfer the mince to a plate lined with kitchen paper.
Wipe out the pan.
While your mince is frying, peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Trim and thinly slice the spring onion.
When your pan is empty, heat a drizzle of oil in the now-empty frying pan on medium heat.
Once hot, add the onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Stir through the tomato puree, garlic and Mexican style spice mix and fry for 1-2 mins more.
Stir through the water and ketchup for the sauce (see pantry for both amounts) and chicken stock paste.
Bring up to a boil, then lower to a simmer. Cook for 2-3 mins.
Once thickened, remove from the heat and add the butter (see pantry for amount) until melted.
Fluff up the rice with a fork and stir through the sauce until the rice is completely coated.
Share between your serving bowls.
Crumble over the Greek style salad cheese and sprinkle over the spring onion to finish.
Enjoy!