Pork Chilli and Rice Burrito Bowl
with Tomato Salsa, Creme Fraiche and Cheese
This Pork Chilli and Rice 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.
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
Basmati Rice
2
Garlic Clove
240
British Pork Mince
1
Central American Style Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
125
Baby Plum Tomatoes
1
Chives
½
Red Chilli
30
Mature Cheddar Cheese
(Contains Milk)
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
1
Olive Oil
150
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Drain and discard any excess fat from the mince, then season with salt and pepper.
a) Stir the garlic and Central American style spice mix (add less if you don't like heat) into the pork. Stir-fry until fragrant, 30 secs.
b) Add the passata, water for the sauce (see ingredients for amount), chicken stock paste and a pinch of sugar (if you have any).
c) Stir together and bring to the boil, then reduce the heat. Simmer until the sauce has thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Season with salt and pepper then remove from the heat.
a) Meanwhile, halve the baby plum tomatoes. Pop them into a bowl with the olive oil (see ingredients for amount).
b) Roughly chop the chives, then add half to the bowl with the tomatoes.
c) Season with salt and pepper, mix and set aside.
d) Thinly slice the chilli.
a) Grate the Cheddar cheese.
b) Have a quick tidy up while everything cooks.
a) When everything is ready, divide the rice between your serving bowls and top with the pork chilli.
b) Spoon over the tomato salsa and scatter with cheese. over one-third of the burrito bowl. Finish with a dollop of creme fraiche.
c) Garnish with the remaining chives and the chilli (for any adults who would like a little more heat). Enjoy!
