with Mixed Beans and Cheddar Cheese
Ready in just 15 minutes, this Super Quick Smoky Peri Peri 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
Mature Cheddar Cheese
40 grams
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)
Butter
20 grams
Water
50 milliliter(s)
Sugar
1 tsp
- 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 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 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 smoky peri peri pork and sprinkle over the cheese.
Enjoy!
3803
kJ
Energy (kJ)
909
kcal
Energy (kcal)
44.3
g
Fat
19.8
g
of which saturates
84.2
g
Carbohydrate
9.4
g
of which sugars
5
g
Dietary Fibre
44.8
g
Protein
3.11
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