Loaded Pork Fajita Bowl
with Brown Rice & Fetta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chicken Stock Pot
1 tin
Sweetcorn
1 packet
Coriander
1
Red Onion
2
Garlic
1 packet
Brown Rice
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
250 g
Pork Strips
1
Capsicum
1 packet
Fetta Cubes
(Contains: Milk;)
1
Zucchini
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!
