Loaded Pork Chilli & Brown Rice Bowl
with Cheddar Cheese & Sour Cream
- 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.
Ingredients
1 packet
brown rice
1
capsicum
1
cucumber
2 clove
garlic
1
carrot
1 packet
pork mince
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 tin
Crushed & Sieved Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
sour cream
(Contains: Milk; )
Not included in your delivery
tbs
olive oil
3 cup
water
drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.
While the rice is cooking, cut the capsicum into 1cm chunks. Roughly chop the cucumber. Finely chop the garlic. Grate the carrot (unpeeled).
In a small bowl, combine the 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 a high heat. Cook the capsicum and carrot, stirring, until softened, 5 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.
Reduce the heat to medium, then add the crushed & sieved tomatoes. Simmer until thickened, 5-6 minutes. Stir through the butter and the salt. Season to taste with pepper.
Divide the brown rice and pork chilli between bowls. Top with the dressed cucumber, the shredded Cheddar cheese and sour cream.
