Easy One Pot Mexican Supper Bowl

86 cookbooks

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

Kitchen Mason

Serves 4

9 Ingredients

1 Onion

2 Tbsp Rice Bran Oil

450 g Pork

400 g Tins of Chopped Tomatos

4 Tbsp Canned Tomato Purée

to taste Salt and Pepper

500 g Mexican Rice

to taste Fresh Parsley

to taste Tortilla Chips

7 Steps

Steps 1

Finely dice the Onion then 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 just starting to turn golden.

Steps 2

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

Steps 3

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

Steps 4

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

Steps 5

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

Steps 6

Next, empty the Mexican Rice packets into the pan and give it a good stir. If you have frozen half, only use 1 packet of rice. Allow to warm through for a few minutes.

Steps 7

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