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!
