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Overhead photo of Mexican-spiced pork mince over rice with baby spinach, tomato and shredded cheddar AI-generated image, for illustration only.
NeverFeeds AU Recipes

Mexican Pork Rice Bowl

with Baby Spinach & Cheese

Pork ⏱ 20–25 min Easy Medium saucepan · Large frying pan

A proper weeknight rice bowl — chilli-and-cumin pork mince, a splash of tomato paste to thicken it, fresh tomato, spinach wilted straight into the rice, and a handful of cheese. Adjustable heat, so it's yours to tune.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and white wine vinegar for the tomato.

Method

  1. Cook the rice

    Bring the water to the boil in a saucepan, stir in the rice, cover and drop to low. Simmer 7–8 minutes, then turn the heat off completely and leave it covered for another 10 minutes to steam through.

  2. Mix the taco blend into the mince

    In a bowl, combine the pork mince with the taco blend and half the garlic — go easy on the chilli powder first time round if you're not sure how it'll land, you can always add more later.

  3. Cook the mince

    Heat a drizzle of oil in a frying pan over medium-high heat and brown the pork, breaking it up as it cooks, 4–5 minutes. Stir in the tomato paste and a splash of water, and cook until it's thickened into a proper sauce, about a minute.

  4. Make the quick tomato

    While the pork cooks, finely chop the tomato and toss it with a drizzle of vinegar. Season.

  5. Finish and serve

    Tear the spinach through the hot rice so it wilts. Divide between bowls, top with the pork, tomato and cheese.

NeverFeeds Taco Blend: the same mix works well on pork strips instead of mince — sear them in batches over high heat for 2–3 minutes, then toss through the blend for the last minute.