Loaded Mexican Pork Chilli Bowl

Name: Loaded Mexican Pork Chilli Bowl with Brown Rice & Double Cheddar Cheese
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet brown rice; ½ tin sweetcorn; 1 cucumber; 2 clove garlic; 1 carrot; 1 drizzle white wine vinegar; 1 packet pork mince; 1 packet tomato paste; 20 g butter; 1 box tomato sugo; 3 cup water (for the rice); 1 sachet Mexican Fiesta spice blend; ¼ cup water (for the chilli); 2 packet Shredded Cheddar Cheese; 1 packet Greek-Style Yoghurt

with Brown Rice & Double Cheddar Cheese

4.0(299)

Recipe Development TeamUpdated on March 21, 2022

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Calories

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Protein

52.3g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk

This fantastic bowl starts with fluffy brown rice and adds a soul-satisfying chilli made with pork mince, warming spices and veggies to make it whole. With the addition of Cheddar cheese and a cucumber salsa, we can guarantee deliciousness in every bite.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

brown rice

½ tin

sweetcorn

cucumber

2 clove

garlic

carrot

1 packet

pork mince

1 packet

tomato paste

1 box

tomato sugo

1 sachet

Mexican Fiesta spice blend

2 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk; )

3 cup

water (for the rice)

¼ cup

water (for the chilli)

Nutrition Values

Energy (kJ)4343 kJ

Fat52 g

of which saturates24.5 g

Carbohydrate82.3 g

of which sugars19.5 g

Protein52.3 g

Sodium1659 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, bring brown rice and water (for the rice) to the boil over high heat. Reduce heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

Meanwhile, drain sweetcorn (see ingredients). Roughly chop cucumber. Finely chop garlic. Grate carrot.

In a small bowl, combine cucumber and a drizzle of white wine vinegar. Season to taste. Stir and set aside.

SPICY! The spice blend is hot, use less if you're sensitive to heat.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn and carrot until lightly browned and tender, 4-5 minutes. Add pork mince and cook, breaking it up with a spoon, until browned, 3-4 minutes. Add garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.

Reduce the heat to medium, then add tomato sugo and water (for the chilli). Simmer until thickened, 3-4 minutes. Stir through the butter. Season to taste.

Divide brown rice between bowls. Top with Mexican pork chilli, dressed cucumber and shredded Cheddar cheese. Dollop with Greek-style yoghurt to serve.