a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the pork mince, Central American style spice mix and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) While the mince cooks, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the garlic to the mince and cook for 1 min more. 

b) Stir through the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Simmer until the sauce has thickened slightly, 3-4 mins.

a) Stir the BBQ sauce through the mince and cook until thickened and warmed through, 1-2 mins. 

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

c) Fluff up the rice with a fork.

a) When everything's ready, share the rice between your serving bowls.

b) Top with the BBQ pork stew. 

c) Scatter over the cheese and dollop on the smashed avocado to finish.