Pork Chilli Burrito Bowl

A delicious recipe for Pork Chilli Burrito Bowl.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 20m
Total: 40m
Ingredients
  • 300 grams Basmati Rice
  • 4 Garlic Cloves
  • 480 grams Pork Mince
  • 2 sachet Central American Style Spice Mix
  • 2 cartons Tomato Passata
  • 20 grams Chicken Stock Paste
  • 4 Medium Tomatoes
  • 60 grams Mature Cheddar Cheese
  • 150 grams Greek Style Natural Yoghurt
  • 2 pinch Chilli Flakes
  • 300ml water
  • 2tbs olive oil
Instructions
  1. Boil a half-full kettle. 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. 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.
  2. While the rice cooks, peel and grate the garlic (or use a garlic press).
  3. Heat a large frying pan on medium-high heat (no oil).
  4. Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
  5. Season with salt and pepper.
  6. Add the garlic and Central American style spice mix to the pork. Stir-fry until fragrant, 30 secs.
  7. Pour the passata, chicken stock paste and water for the sauce (see pantry for amount) into the pan. Add a pinch of sugar (if you have any). Stir together and bring to the boil, then reduce the heat.
  8. Simmer, stirring occasionally, until the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
  9. Season with salt and pepper, then remove from the heat.
  10. Meanwhile, cut the tomatoes into 1cm chunks. Pop the tomato chunks into a small bowl with the olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set your salsa aside.
  11. Grate the Cheddar cheese.
  12. When everything’s ready, fluff up the rice with a fork and share between your bowls.
  13. Top with the pork chilli, tomato salsa, fanned avocado and grated Cheddar in separate sections over the rice, then add a dollop of Greek style natural yoghurt.
  14. Finish with a sprinkle of chilli flakes for those who’d like some more heat (add less if you’d prefer things milder).
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