Saucy Tex-Mex Pork & Bean Burrito Bowl
with Garlic Rice & Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Tomato
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Jasmine rice
1 packet
Red Kidney Beans
1
Cucumber
1 packet
Sour Cream
(Contains: Milk; )
250 g
Pork Mince
1
Carrot
1
Red Onion
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• 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!
