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!
White Basmati Rice - 75ml
Corn - 50g
Black Beans - 120g
Beef Stock - 10ml
Pork Mince - 150g
NOMU Mexican Spice Blend - 10ml
BBQ Bourbon Sauce - 50ml
Green Leaves - 20g
Cucumber - 50g
Crème Fraîche - 50ml
Spring Onion - 1
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!
White Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Beef Stock - 20ml
Pork Mince - 300g
NOMU Mexican Spice Blend - 20ml
BBQ Bourbon Sauce - 100ml
Green Leaves - 40g
Cucumber - 100g
Crème Fraîche - 100ml
Spring Onions - 2
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!
White Basmati Rice - 225g
Corn - 150g
Black Beans - 360g
Beef Stock - 30ml
Pork Mince - 450g
NOMU Mexican Spice Blend - 30ml
BBQ Bourbon Sauce - 150ml
Green Leaves - 60g
Cucumber - 150g
Crème Fraîche - 150ml
Spring Onions - 3
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!
White Basmati Rice - 300ml
Corn - 200g
Black Beans - 480g
Beef Stock - 40ml
Pork Mince - 600g
NOMU Mexican Spice Blend - 40ml
BBQ Bourbon Sauce - 200ml
Green Leaves - 80g
Cucumber - 200g
Crème Fraîche - 200ml
Spring Onions - 4
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