Easy One Pot Mexican Supper Bowl

133 cookbooks

This delicious & hearty One Pot Mexican Supper recipe is mild and tasty, it's a great all-rounder!

Kitchen Mason

Serves 4

9 Ingredients

1 Onion

2 Tbsp Rice Bran Oil

450 g Pork

400 g Canned Chopped Tomatoes

4 Tbsp Canned Tomato Purée

to taste Salt and Pepper

500 g Ready Cooked Mexican Rice

to taste Fresh Parsley

to taste Tortilla Chips

9 Steps

Steps 1

Finely dice the Onion.

Steps 2

Heat a large non-stick saucepan over a medium heat. When the pan is hot, add the Rice Bran Oil followed by the diced onion. Fry, stirring often, for about 5 minutes until onion just starts to turn golden.

Steps 3

Add the Pork and break apart with a wooden spatula. Fry until it’s no longer pink.

Steps 4

Add the Canned Chopped Tomatoes then fill the empty can with water and pour this in too. Add in the Canned Tomato Purée and season with a generous amount of Salt and Pepper.

Steps 5

Give it a good stir then simmer over a low/medium heat for 20-25 minutes until the sauce has thickened a little and the pork is cooked through.

Steps 6

At this point, you can now freeze half the recipe it if you want to. Allow to cool, pour into an airtight container then place in the freezer.

Steps 7

Next, empty the Ready Cooked Mexican Rice packets into the pan and give it a good stir. If you have frozen half, only use half the amount of rice. Allow to warm through for a few minutes.

Steps 8

Chop the Fresh Parsley.

Steps 9

Check the seasoning and add a little more Salt and Pepper to taste if required. Divide between 4 bowls (or 2 big bowls), top with some of the fresh parsley and serve with a handful of Tortilla Chips.