Smoky Mexican Style Pork Burrito Bowl
with Avocado and Tomato Salsa
On the table in less than 25 minutes, this Smoky Mexican Style Pork Burrito Bowl is quick but still full of flavour. The combination of pork, a smoky tomato sauce, avocado and tomatoes give this rice bowl its Mexican inspired twist.
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
240 grams
British Pork Mince
1 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
1 unit(s)
Lime
30 grams
Tomato Puree
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Smoky Base Paste
1 unit(s)
Avocado
Not included in your delivery
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
a) In the meantime, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the mince is frying, peel and grate the garlic (or use a garlic press).
b) Cut the tomato into 1cm chunks. Cut the lime into wedges.
c) In a medium bowl, add the tomato, a squeeze of lime juice, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper and toss to coat. Set aside.
a) Once cooked, add the tomato puree, garlic and Mexican style spice mix to the pork and fry, 1-2 mins.
b) Stir through the smoky base paste, honey and water for the sauce (see pantry for both amounts).
c) Bring up to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins.
a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
b) Add the avocado to the bowl with the tomato, then mix to coat in the dressing.
c) Once the pork has cooked, remove it from the heat and add a squeeze of lime juice and butter (see pantry for amount).
d) Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.
a) Share the rice between your bowls.
b) Top with your smoky Mexican style pork.
c) Top with your tomato and avocado salsa. Serve with any remaining lime wedges for squeezing over.
Enjoy!
