Bring 250ml of water to a boil in a medium pot. Add 150g of basmati rice and return to a boil. Reduce the heat to medium and simmer for 12 minutes, or until the water is absorbed and the rice is tender.

Heat a frying pan over high heat. Add 250g of pork mince and cook for 5 minutes, breaking it up with a spoon, until browned and cooked through.

Grate 60g of cheddar cheese.

Chop 125g of cherry tomatoes and 1 bunch of chives. Place in a bowl with 1 Teaspoon of Mexican spice and a drizzle of oil. Mix well.

Add 2 cloves of minced garlic to the pork and cook for 1 minute, or until fragrant.

Stir in 1 cup of tomato passata, 1 cup of chicken stock, and the rest of the Mexican spice. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.

To serve, divide the rice between 2 bowls. Top with the pork and tomato mixture. Dollop 75g of sour cream on top of each bowl and sprinkle with grated cheese.