Saucy Tex-Mex Pork & Bean Burrito Bowl

Name: Saucy Tex-Mex Pork & Bean Burrito Bowl with Garlic Rice & Salsa
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water (for the rice); 1 packet red kidney beans; 1 tomato; 1 cucumber; 1 packet coriander; 1 carrot; ½ Onion; 1 sachet All-American Spice Blend; 1 packet enchilada sauce; ½ tsp brown sugar; drizzle white wine vinegar; 1 packet Shredded Cheddar Cheese; 1 packet sour cream; 1 packet pork mince

with Garlic Rice & Salsa

4.5(343)

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Calories

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Protein

52.3g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Milk
May contain traces of allergens

Tonight, put together a bountiful bowl full of Tex-Mex flavours! With pork mince, spiced beans, fresh salsa and fragrant rice, every bite of this bright meal is as good as the next!

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

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

1 packet

red kidney beans

tomato

cucumber

1 packet

coriander

carrot

Onion

1 sachet

All-American Spice Blend

1 packet

enchilada sauce

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

sour cream

(Contains: Milk; )

1 packet

pork mince

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.25 cup

water (for the rice)

½ tsp

brown sugar

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3727 kJ

Fat42.3 g

of which saturates21.5 g

Carbohydrate76.4 g

of which sugars19.2 g

Dietary Fibre18.6 g

Protein52.3 g

Sodium1891 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

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, drain and rinse half the red kidney beans. Roughly chop tomato, cucumber and coriander. Grate carrot. Thinly slice onion (see ingredients).

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 4-5 minutes. • Add pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add red kidney beans and All-American spice blend and cook, stirring, until coated and fragrant, 1-2 minutes.

• Add enchilada sauce, the brown sugar, remaining butter and a splash of water and stir until heated through, 1-2 minutes.

• Meanwhile, combine tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.

• Divide garlic rice between bowls. Top with saucy pork and beans. • Top with salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy!