with Mushrooms, Spinach and Cheese
Ready in just 15 minutes, this Super Quick Smoky Peri Peri Pork and Bean Rice Bowl is smoky and spicy with a slightly sweet kick. A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.
Allergens
Utensils
Tags
Basmati Rice
150 grams
British Pork Mince
240 grams
Sliced Mushrooms
120 grams
Mixed Beans
1 carton(s)
Peri Peri Seasoning
2 sachet(s)
Tomato Passata
1 carton(s)
Baby Spinach
40 grams
Smoky Base Paste
1 sachet(s)
Grated Hard Italian Style Cheese
20 grams
Sugar
1 tsp
Water
50 milliliter(s)
Butter
20 grams
- Boil a half-full kettle.
- Once boiled, pour the water into a saucepan with ¼ 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 on medium-high heat (no oil).
- Once hot, fry the pork mince and sliced mushrooms, 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 and mushrooms cook, open the remaining sachets. Drain and rinse the mixed beans.
- Add the peri peri seasoning, passata, beans, sugar and water (see pantry for both) to the pork. Cook, 4-5 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Remove from the heat. Stir through the smoky base paste, butter (see pantry) and half the cheese.
- Taste and season with salt and pepper. Add a splash of water if it's too thick.
- Share rice between serving bowls.
- Top with the smoky peri peri pork and veg. Sprinkle over the remaining cheese.
3635
kJ
Energy (kJ)
869
kcal
Energy (kcal)
39.8
g
Fat
17.2
g
of which saturates
84.1
g
Carbohydrate
9.3
g
of which sugars
5.4
g
Dietary Fibre
43.6
g
Protein
2.91
g
Salt
with Mushrooms, Spinach and Cheese
with Mixed Beans and Cheese
with Crispy Potato Slices and Garlicky Cabbage
