Cheesy Chipotle Pork & Garlic Rice

Name: Cheesy Chipotle Pork & Garlic Rice with Corn Salsa & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 tin sweetcorn; 1 cucumber; 1 tomato; 1 packet pork strips; 1 drizzle white wine vinegar; 1 packet Light Sour Cream; 1 packet mild chipotle sauce; 1 sachet All-American spice blend; ½ packet Cheddar cheese

with Corn Salsa & Sour Cream

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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 Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Soy

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 tin

sweetcorn

cucumber

tomato

1 packet

pork strips

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

mild chipotle sauce

(Contains: Soy;)

1 sachet

All-American spice blend

½ packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3474 kJ

Fat36.7 g

of which saturates18.8 g

Carbohydrate76.9 g

of which sugars12.3 g

Protein44.3 g

Sodium1596 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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, the 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!

While the rice is cooking, drain the sweetcorn. Finely chop the cucumber. Roughly chop the tomato. In a medium bowl combine 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.

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.

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.

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.

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 (see ingredients). Serve with a dollop of the light sour cream and a drizzle of the mild chipotle sauce.