Easy One Pot Mexican Supper Bowl

Easy One Pot Mexican Supper Bowl

10 INGREDIENTS • 9 STEPS • 30MINS

Easy One Pot Mexican Supper Bowl

Recipe

4.6

7 ratings

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

Love This Recipe?

Easy One Pot Mexican Supper Bowl

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

Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.

https://kitchenmason.com/

30MINS

Total Time

$2.93

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Onion, diced

2 Tbsp

Rice Bran Oil

or Cooking oil of choice

16 oz

Pork, minced

2 cups

Canned Chopped Tomatoes

4 Tbsp

Canned Tomato Purée

to taste

to taste

Sponsored

Simply Organic® Black Pepper

2 2/3 cups

Ready Cooked Mexican Rice

to taste

Fresh Parsley, chopped

to taste

Tortilla Chips

Nutrition Per Serving

VIEW ALL

Calories

491

Fat

17.0 g

Protein

30.0 g

Carbs

54.4 g

Love This Recipe?

Easy One Pot Mexican Supper Bowl

Save

Hi I’m Emma and I want to help you create great food with CRAZY easy to follow step by step picture recipes.

https://kitchenmason.com/

Cooking Instructions

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step 1

Finely dice the Onion (1).

step 2

Heat a large non-stick saucepan over a medium heat. When the pan is hot, add the Rice Bran Oil (2 Tbsp) followed by the diced onion. Fry, stirring often, for about 5 minutes until onion just starts to turn golden.

step 2 Heat a large non-stick saucepan over a medium heat. When the pan is hot, add the Rice Bran Oil (2 Tbsp) followed by the diced onion. Fry, stirring often, for about 5 minutes until onion just starts to turn golden.

step 3

Add the Pork (16 oz) and break apart with a wooden spatula. Fry until it’s no longer pink.

step 3 Add the Pork (16 oz) and break apart with a wooden spatula. Fry until it’s no longer pink.

step 4

Add the Canned Chopped Tomatoes (2 cups) then fill the empty can with water and pour this in too. Add in the Canned Tomato Purée (4 Tbsp) and season with a generous amount of Salt (to taste) and Simply Organic® Black Pepper (to taste).

step 4 Add the Canned Chopped Tomatoes (2 cups) then fill the empty can with water and pour this in too. Add in the Canned Tomato Purée (4 Tbsp) and season with a generous amount of Salt (to taste) and Simply Organic® Black Pepper (to taste).

step 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.

step 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.

step 7

Next, empty the Ready Cooked Mexican Rice (2 2/3 cups) 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.

step 7 Next, empty the Ready Cooked Mexican Rice (2 2/3 cups) 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.

step 8

Chop the Fresh Parsley (to taste).

step 9

Check the seasoning and add a little more Salt (to taste) and Simply Organic® Black 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 (to taste).

step 9 Check the seasoning and add a little more Salt (to taste) and Simply Organic® Black 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 (to taste).

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