Loaded Pork Fajita Bowl
with Garlic Rice & Cheddar Cheese
Make it Tex-Mex! That’s our solution when we want a bright mix of colours and flavours – plus a bowl that makes everyone happy. This one starts with aromatic garlic rice and adds roasted veggies, lightly spiced pork strips and Cheddar for a burst of deliciousness in every bite!
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.
Ingredients
1
capsicum
½
brown onion
1 cob
corn
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
pork strips
1 bag
coriander
1
tomato
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Slice the brown onion into wedges (see ingredients). Cut the corn cob into four pieces.
Place the capsicum, onion and corn on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and 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!
SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season. Add the pork strips and toss to coat.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips in batches until golden, 2-3 minutes. Roughly chop the coriander. Roughly chop the tomato. In a small bowl, combine the coriander, tomato, white wine vinegar and a drizzle of olive oil.
Divide the garlic rice between bowls. Top with the pork strips, roast veggies, dressed tomato and shredded Cheddar cheese. Serve with the Greek-style yoghurt.
