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Cheesy Chipotle Pork Bowl

Cheesy Chipotle Pork Bowl

with Charred Corn Salsa & Garlic Rice

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This colourful, crowd-pleasing bowl comes together with minimal fuss. You might be tempted to skip charring the corn, but this step is worth the extra few minutes for that extra depth of flavour.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSoySulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1 tin

sweetcorn

1

cucumber

1

tomato

1 packet

pork strips

1 packet

mild chipotle sauce

(ContainsSoy)

1 packet

light sour cream

(ContainsMilk)

1 packet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3451 kJ
Fat36.3 g
of which saturates18.7 g
Carbohydrate76.1 g
of which sugars12 g
Protein44.1 g
Sodium1779 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

While the rice is cooking, drain the sweetcorn. Finely chop the cucumber. Roughly chop the tomato. In a medium bowl combine the All-American spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the pork strips, tossing to coat. Set aside.

3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

4

To the bowl with the sweetcorn, add the cucumber, tomato and a drizzle of olive oil and white wine vinegar. Toss to combine. Season to taste.

5

When the rice has 5 minutes remaining, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork strips until golden, 2-3 minutes (cook in batches if your pan is getting crowded).

TIP: Pork can be served slightly blushing pink in the centre.

6

SPICY! This is a mild sauce, but use less if you're sensitive to heat!

Divide the garlic rice between bowls. Top with the corn salsa, the pork and any resting juices. Sprinkle with the shredded Cheddar cheese. Serve with a dollop of the light sour cream and a drizzle of the mild chipotle sauce.