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Loaded Pork Fajita Bow

Loaded Pork Fajita Bow

with Garlic Rice & Cheddar Cheese

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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!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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

1

capsicum

½

brown onion

1 cob

corn

2 clove

garlic

1 packet

basmati rice

1 packet

pork strips

1 packet

tomato salsa

(May be present Milk, Egg, Tree Nuts)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3409 kJ
Fat31.6 g
of which saturates16 g
Carbohydrate80.8 g
of which sugars16.3 g
Protein47.1 g
Sodium1568 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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 with salt and pepper. Add the pork strips, tossing to coat.

5

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, until golden and cooked through, 2-3 minutes.

6

Divide the garlic rice between bowls. Top with the pork strips, roast veggies, tomato salsa and shredded Cheddar cheese. Serve with the Greek-style yoghurt.