So speedy, so satisfying and oh, so tasty! Juicy caramelised pork mince in BBQ sauce, black beans, and crunchy charred corn; soaking into fluffy basmati and dolloped with crème fraîche and sprinkles of spring onion.
Banging BBQ Burrito Bowl
Banging BBQ Burrito Bowl
with pork mince, fluffy basmati rice & crème fraîche
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- BBQ Bourbon Sauce
- Beef
- Beef Stock
- Black Beans
- Corn
- Creme Fraiche
- Cucumber
- Green Leaves
- NOMU Mexican Spice Blend
- Pork Mince
- Spring Onion
- Spring Onions
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
START YOUR FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the Corn for 3-4 minutes until browning, shifting occasionally. Add the drained black beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 65ml of boiling water.
MEXI MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the Pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 2-3 minutes, stirring occasionally. Add the Mexican spice blend and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. When nearing completion, add the BBQ sauce and the Corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the Cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
START YOUR FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the Corn for 4-5 minutes until browning, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water.
MEXI MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the Pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Add the Mexican spice blend and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. When nearing completion, add the BBQ sauce and the Corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the Cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
START YOUR FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the Corn for 4-5 minutes until browning, shifting occasionally. Add the drained black beans and fry for 3-4 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 125ml of boiling water.
MEXI MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the Pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes, stirring occasionally. Add the Mexican spice blend and fry for another 2-3 minutes until fragrant and browned. Stir in the diluted stock and simmer for 4-5 minutes until slightly reduced. When nearing completion, add the BBQ sauce and the Corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the Cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
START YOUR FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHARRED Corn & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the Corn for 4-5 minutes until browning, shifting occasionally. Add the drained black beans and fry for 3-4 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 150ml of boiling water.
MEXI MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the Pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes, stirring occasionally. Add the Mexican spice blend and fry for another 2-3 minutes until fragrant and browned. Stir in the diluted stock and simmer for 4-5 minutes until slightly reduced. When nearing completion, add the BBQ sauce and the Corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the Cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Banging BBQ Burrito Bowl?
The preparation time for Banging BBQ Burrito Bowl with pork mince, fluffy basmati rice & crème fraîche is between 15 and 30 minutes.
What is the total time required to make Banging BBQ Burrito Bowl with pork mince, fluffy basmati rice & crème fraîche?
The total time required to make Banging BBQ Burrito Bowl with pork mince, fluffy basmati rice & crème fraîche is between 30 and 45 minutes.
How many servings does Banging BBQ Burrito Bowl provide?
4 servings
What are the main ingredients in Banging BBQ Burrito Bowl?
BBQ Bourbon Sauce, Beef, Beef Stock, Black Beans, Corn, Creme Fraiche, Cucumber, Green Leaves, NOMU Mexican Spice Blend, Pork Mince, Spring Onion, Spring Onions, White Basmati Rice
What is the nutritional information of Banging BBQ Burrito Bowl?
Calories: 1156, Carbs: 103 grams, Fat: grams, Protein: 44.7 grams, Sugar: 15.1 grams, Salt: 3145 grams
How do I prepare Banging BBQ Burrito Bowl?
START YOUR FLUFFY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. CHARRED CORN & BEANS: Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the corn for 4-5 minutes until browning, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water. FRESH TOUCH: Place the rinsed green leaves in a bowl. Toss through the cucumber half-moons, a drizzle of olive oil, and seasoning to taste. BUEN PROVECHO!: Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef! MEXI MINCE: Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Add the Mexican spice blend and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. When nearing completion, add the BBQ sauce and the corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
What should be prepared from my kitchen to make Banging BBQ Burrito Bowl?
BBQ Bourbon Sauce, Beef, Beef Stock, Black Beans, Corn, Creme Fraiche, Cucumber, Green Leaves, NOMU Mexican Spice Blend, Pork Mince, Spring Onion, Spring Onions, White Basmati Rice
How many calories does Banging BBQ Burrito Bowl have?
1156 calories
How much fat content does Banging BBQ Burrito Bowl have?
grams
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