Central American Style Spiced BBQ Pork Chilli
with Smashed Avocado, Rice and Cheese
On the table in less than 25 minutes, this Central American Style Spiced BBQ Pork Chilli is quick but still full of flavour. Tangy and smoky, this spice mix gives any dish a delicious depth and warmth, made with herbs and spices such as ground cumin, paprika, chilli flakes and thyme.
The quantities provided above are averages only.
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.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Green Pepper
(May contain Celery)
240 grams
British Pork Mince
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
32 grams
BBQ Sauce
1 pot(s)
Smashed Avocado
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) 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.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the pork mince, Central American style spice mix and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the mince cooks, peel and grate the garlic (or use a garlic press).
b) Grate the Cheddar cheese.
c) Once 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.
a) Add the garlic to the mince and cook for 1 min more.
b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Simmer until the sauce has thickened slightly, 3-4 mins.
a) Stir the BBQ sauce through the mince and cook until thickened and warmed through, 1-2 mins.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
c) Fluff up the rice with a fork.
a) When everything's ready, share the rice between your serving bowls.
b) Top with the BBQ pork stew.
c) Scatter over the cheese and dollop on the smashed avocado to finish.
Enjoy!
