Heat the oil in a large frying pan over a moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until the onion is soft.
Add the pork and cook, stirring constantly to break up any large lumps, for 3 minutes until no longer pink. Add the passata, raisins, olives, jalapeños and dried oregano to the pan. Season with salt and freshly ground black pepper, bring to the boil, then reduce the heat and simmer for 15–20 minutes, stirring frequently, until the pork is cooked through and the flavours have melded together.
Meanwhile, cook the rice in a saucepan of lightly salted boiling water for 12–15 minutes, or according to the packet instructions, until just tender. Drain.
Divide the rice among four plates. Serve the minced meat mixture over the top.