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Chipotle Pork Rice Bowl

A little bit spicy for the kids, so this one is to be enjoyed for the adults, and it's definitely a tasty one.

Serves 4


  • 1.5 cups brown rice

  • 1 brown onion, finely diced

  • 2 carrots, grated

  • 1 Tbsp extra virgin olive oil

  • 600g pork mince

  • 30g Taco seasoning (or make yourself using 1 tsp each of smoked paprika, ground cumin, onion powder, sugar, 1/2 tsp each of garlic powder and ground coriander, 1 Tbsp cornflour and 1/4 tsp chilli powder)

  • 60g tomato paste

  • 50g chipotle sauce

  • 1.5 cup chicken broth or stock

  • 1 pack of slaw shredded (or make yourself using half a cabbage, 1 grated carrot, 1 grated beetroot)

  • Juice of half a lemon

  • 125g sour cream or natural yoghurt

  • 25g chipotle sauce

  • Salt and pepper


  1. Bring a pot of water to the boil and add rice to the pot of boiling water.

  2. Boil uncovered for 25-30 minutes, until rice is tender and drain well through a sieve.

  3. Finely dice onion and grate carrot.

  4. Heal oil in frypan on high and cook onion and carrot for approximately 3 minutes, until softened.

  5. Add pork with a pinch of salt and cook for 7 minutes, breaking up mince with a wooden spoon until fully cooked.

  6. Add taco spices and tomato paste and cook for 1 minute, until fragrant.

  7. Add first measure of chipotle sauce and chicken stock, drop heat to low and simmer for about 3 minutes, until thickened and reduced.

  8. Season to taste with salt and pepper.

  9. Toss slaw in a large bowl with the squeeze of lemon juice and season with salt.

  10. Mix together the sauce using the sour cream with the second measure of chipotle sauce.

  11. Build your bowl with rice, slaw and then pork, adding the sauce on top.

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