Finely dice the Onion (1).
Heat a large non-stick saucepan over a medium heat. When the pan is hot, add the Rice Bran Oil (2 tablespoon) followed by the diced onion. Fry, stirring often, for about 5 minutes until onion just starts to turn golden.
Add the Pork (450 gram) and break apart with a wooden spatula. Fry until it’s no longer pink.
Add the Canned Chopped Tomatoes (400 gram) then fill the empty can with water and pour this in too. Add in the Canned Tomato Purée (4 tablespoon) and season with a generous amount of Salt and Pepper (to taste).
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.
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.
Next, empty the Ready Cooked Mexican Rice (500 gram) 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.
Chop the Fresh Parsley (to taste).
Check the seasoning and add a little more Salt and Pepper (to taste) 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 (to taste).