Loaded Pork Fajita Bowl

Name: Loaded Pork Fajita Bowl with Brown Rice & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 packet brown rice; 3 cup water; 1 packet chicken stock pot; 1 capsicum; ½ red onion; 1 zucchini; 2 clove garlic; 1 tin sweetcorn; 1 packet pork strips; 1 packet Fetta Cubes; 1 bag coriander; 1 sachet Mexican Fiesta spice blend; 1 packet Greek-style yoghurt

with Brown Rice & Fetta

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With a bright mix of colours and flavours, this Mexican bowl is bound to make everyone happy. This one starts with wholesome brown rice and adds roasted veggies and spiced pork strips for a nutritionally balanced meal bursting with deliciousness in every bite!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

•Spicy

Allergens:

Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1 packet

chicken stock pot

capsicum

red onion

zucchini

2 clove

garlic

1 tin

sweetcorn

1 packet

pork strips

1 packet

Fetta Cubes

(Contains: Milk;)

1 bag

coriander

1 sachet

Mexican Fiesta spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

3 cup

water

Nutritional Values

Energy (kJ)2649 kJ

Fat19.7 g

of which saturates6.2 g

Carbohydrate70.2 g

of which sugars16.2 g

Protein40.5 g

Sodium1985 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. • In a medium saucepan, add the brown rice, the water and chicken stock pot and bring to the boil. • Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice.

• Meanwhile, cut capsicum into strips. • Cut red onion (see ingredients) into wedges. • Cut zucchini into thin sticks.

• Place veggies on a lined oven tray. • Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

• While the veg is roasting, drain sweetcorn. Finely chop garlic. • Heat a large frying pan over high heat. Add corn and cook, tossing occasionally, until lightly charred, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a small bowl.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out!

• SPICY! This spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine pork strips and Mexican Fiesta spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. • When the rice has 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook pork strips in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate.

• Divide the brown rice between bowls. Top with the pork, roast veggies, garlic corn and Greek-style yoghurt. • Tear over coriander and crumble over fetta. • Spoon over any pork resting juices to serve. Enjoy!