Easy One Pot Mexican Supper Bowl
This delicious & hearty One Pot Mexican Supper recipe is mild and tasty enough, it's a good all rounder!
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
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.
Add the Pork and break apart with a wooden spatula. Fry until it’s no longer pink.
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.
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.
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.
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.
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.