Loaded Pork Fajita Bowl
with Brown Rice & Fetta
- Milk
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
ā¢ Preheat the oven to 240Ā°C/220Ā°C fan-forced. ā¢ In a medium saucepan, add the brown rice, the water and chicken stock pot and bring to the boil. ā¢ Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice.
ā¢ Meanwhile, cut capsicum into strips. ā¢ Cut red onion (see ingredients) into wedges. ā¢ Cut zucchini into thin sticks.
ā¢ Place veggies on a lined oven tray. ā¢ Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.
ā¢ While the veg is roasting, drain sweetcorn. Finely chop garlic. ā¢ 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!
ā¢ 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. ā¢ When the rice has 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook pork strips in batches, until browned and cooked through, 2-3 minutes. Transfer to a plate.
ā¢ Divide the brown rice between bowls. Top with the pork, roast veggies, garlic corn and Greek-style yoghurt. ā¢ Tear over coriander and crumble over fetta. ā¢ Spoon over any pork resting juices to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the vibrant Mexican flavours, with the right amount of 'zing' from the spices creating a wonderful eating experience.
- Ease of prep:Ā Some found it quick and easy, while others felt it was time-consuming with multiple pans and steps involved.
- Suggestions:Ā Several recommend adjusting the spice level to taste, as some found it too hot while others wanted more kick.
- Portions:Ā Opinions varied widely; some felt servings were generous, while others wished for more, especially with the pork.
- Leftovers:Ā The dish reheats well for next-day lunches, though some found the zucchini and coriander didn't last long in the fridge.
