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.
tomato salsa(May be present Milk, Egg, Tree Nuts)
Tex-Mex spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
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 with salt and pepper. Add the pork strips, tossing to coat.
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.
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.