Chipotle Pulled Pork & Bean Burrito Bowl

Name: Chipotle Pulled Pork & Bean Burrito Bowl with Instant Rice, Corn Cob & Tomato Relish
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Red Kidney Beans; 1 Cheddar Cheese; 1 packet Coriander; 1 Corn; 1 Light Sour Cream; 1 Lemon; 1 sachet Mexican Fiesta Spice Blend; 1 packet Mild Chipotle Sauce; 250 g Pulled Pork; 1 packet Microwavable Basmati Rice; 1 packet Tomato Relish; 1 drizzle olive oil; 30 g butter; 1 tsp brown sugar

with Instant Rice, Corn Cob & Tomato Relish

Recipe Development TeamUpdated on October 30, 2026

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Calories

:

1120 kcal

Protein

:

65.1g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

One Pot

Allergens:

Milk
Soy
Eggs
May contain traces of allergens

Slow-simmered flavour comes fast with tender chipotle pulled pork and beans served over fluffy instant rice in this premium burrito bowl. Paired with a sweet, juicy corn cob and tomato relish to balance the smokey heat, it’s a top-tier Mexican feast that delivers maximum fiesta vibes with minimal effort! We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Red Kidney Beans

1

Cheddar Cheese

(Contains: Milk)

1 packet

Coriander

1

Corn

1

Light Sour Cream

(Contains: Milk)

1

Lemon

1 sachet

Mexican Fiesta Spice Blend

1 packet

Mild Chipotle Sauce

(Contains: Soy)

250 g

Pulled Pork

1 packet

Microwavable Basmati Rice

(Contains: Soy May be present: Eggs)

1 packet

Tomato Relish

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)4690 kJ

Calories1120 kcal

Fat51.8 g

of which saturates25 g

Carbohydrate97.4 g

of which sugars21.8 g

Dietary Fibre21.2 g

Protein65.1 g

Sodium1510 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Drain and rinse red kidney beans (see ingredients).
• Halve corn cob.
• Slice lemon into wedges.

2

• Add corn cobs and a splash of water to a microwave-safe bowl, then cover with a
damp paper towel.
• Microwave corn on high until just tender, 2-4 minutes.
• Drain, then return to the bowl and cover to keep warm.

3

• Meanwhile, in a large frying pan, heat half the butter and a drizzle of olive oil
over medium-high heat.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Cook kidney
beans and Mexican Fiesta spice blend, stirring until fragrant, 1-2 minutes.
• Add pulled pork and cook, stirring, until heated through, 1-2 minutes.
• SPICY! This sauce can be hot, use less if you’re sensitive to heat! Remove from the
heat, then add mild chipotle sauce (see ingredients), the brown sugar and a
splash of water, stirring to combine.

4

• Microwave basmati rice until steaming, 90 seconds.
• Divide chipotle pulled pork, beans and rice between bowls.
• Top with Cheddar cheese, tomato relish and a dollop of light sour cream
(see ingredients).
• Serve with corn cob and lemon wedges.
• Top corn cobs with the remaining butter. Tear over coriander to serve. Enjoy!