with Mixed Beans and Cheese
Ready in just 15 minutes, this Super Quick Smoky Peri Peri Pork Rice Bowl is smoky and spicy with a slightly sweet kick. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.
Allergens
Utensils
Tags
Basmati Rice
150 grams
British Pork Mince
240 grams
Peri Peri Seasoning
2 sachet(s)
Tomato Passata
1 carton(s)
Mixed Beans
1 carton(s)
Smoky Base Paste
1 sachet(s)
Grated Hard Italian Style Cheese
20 grams
Butter
20 grams
Sugar
1 tsp
Water
50 milliliter(s)
- Boil a half-full kettle.
- 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. 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.
- Remove from the heat and 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 sprinkle over the remaining cheese.
Enjoy!
3607
kJ
Energy (kJ)
862
kcal
Energy (kcal)
39.9
g
Fat
17.2
g
of which saturates
84.1
g
Carbohydrate
9.3
g
of which sugars
5
g
Dietary Fibre
42.6
g
Protein
2.96
g
Salt
with Mushrooms, Spinach and Cheese
with Mushrooms, Spinach and Cheese
with Mushrooms, Spinach and Cheese
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli