• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins.
• Remove the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the pork mince, BBQ rub, Central American spice and bell pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
• Peel and grate the garlic (or use a garlic press).
• Trim and thinly slice the scallion.

NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.

• Add the garlic to the mince and cook until fragrant, 1 min more. 
• Stir through the passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P).
• Simmer until slightly thickened, 4-6 mins. Remove the pan from the heat. Stir through the BBQ sauce and chipotle paste.
• Add a splash of water to loosen the sauce if required.
• Stir through a knob of butter. Season to taste with salt and pepper.

• When everything is ready, fluff up the rice with a fork and share between bowls.
• Top with the spicy pork stew.
• Finish with a scattering of cheese and sliced scallion.