with Mixed Beans and Cheddar Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Super Quick Peri Peri Rice Bowl in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Mature Cheddar Cheese
40 grams
Basmati Rice
150 grams
British Pork Mince
240 grams
Tomato Puree
30 grams
Peri Peri Seasoning
1 sachet(s)
Chicken Stock Paste
10 grams
Mixed Beans
1 carton(s)
Mango Chutney
40 grams
Butter
20 grams
- Boil a half-full kettle.
- Grate the cheese.
- Once boiled, pour the water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a frying pan (no oil) on medium-high heat.
- Once hot, fry the pork mince, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- While the pork cooks, open the remaining sachets.
- Add the tomato puree, peri peri seasoning, chicken stock paste, beans and their liquid to the pork. Cook, 2-3 mins.
- Remove from the heat and stir through the mango chutney and butter (see pantry).
- Taste and season with salt and pepper. Add a splash of water if it's a too thick.
- Share rice between serving bowls.
- Top with the peri peri pork and sprinkle over the cheese.
Enjoy!
3825
kJ
Energy (kJ)
914
kcal
Energy (kcal)
43.7
g
Fat
19.8
g
of which saturates
87
g
Carbohydrate
14.3
g
of which sugars
3.8
g
Dietary Fibre
44.5
g
Protein
3.02
g
Salt
with Mushrooms, Spinach and Cheese
with Mixed Beans and Cheese
with Mushrooms, Spinach and Cheese
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Mixed Beans and Cheese