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 refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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.