Recipe
Instructions
Ready to make Pork chilli and rice burrito bowl? Let's dive in! Get your ingredients prepped and let's get cooking!
- Boil a full kettle of water.
- Pour boiled water into a large saucepan with 1/4 tsp of salt on a high heat. Add the rice and cook for 10/12 minutes.
- Once cooked, drain and return the rice to the pan. Cover with the lid and set to one side.
- Heat a large frying pan on a medium heat (no oil).
- When hot, add the mince and fry until browned, 4/5 minutes. Break it up as it cooks and then drain the excess fat.
- Season with salt and pepper.
- Add garlic, cayenne pepper, mild chilli powder and paprika to the pork. Stir-fry until fragrant, 30 seconds.
- Pour the passata, chicken stock paste and water for the sauce into the pan. Add a pinch of sugar. Stir, bring to the boil, then reduce the heat.
- Simmer for 10-12 mins, occasionally stirring until the sauce has thickened.
- Season with salt and pepper and remove from the heat.
- Put the baby plum tomatoes and in a bowl with the olive oil for salsa. Season with salt and pepper and mix together. Set the salsa to one side.
- Once everything is cooked, fluff up your rice and share between bowls.
- Add the pork mince, cheese, salsa and a dollop of sour cream.
- Top with chilli flakes.
- Serve and enjoy!