Skip to main content
Loaded Pork Fajita Bowl with Garlic Brown Rice & Fetta
Loaded Pork Fajita Bowl with Garlic Brown Rice & Fetta

Loaded Pork Fajita Bowl with Garlic Brown Rice & Fetta

Lean Protein | Healthier Carbs | Packed with Veggies

Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. 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!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
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

2 clove

garlic

1 packet

brown rice

1 unit

capsicum

½ unit

red onion

1 unit

zucchini

1 bag

coriander

1 tin

sweetcorn

1 sachet

All-American spice blend

1 packet

pork strips

1 block

fetta cheese

Not included in your delivery

olive oil

3 cup

water

¼ tsp

salt

Nutritional Values

per serving
Energy (kJ)2688 kJ
Fat18.8 g
of which saturates6.3 g
Carbohydrate70.2 g
of which sugars19 g
Protein42.1 g
Sodium1585 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Lid

Cooking Steps

cook the garlic brown rice
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium saucepan, add the brown rice and water and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice. Add a dash of olive oil over a medium heat, and add the garlic and cook until fragrant, 1-2 minutes. Return the rice to the saucepan, add the salt and stir to combine. Remove from the heat.

prep
2

While the rice is cooking, cut the capsicum into 2cm strips. Cut the red onion (see ingredients list) into 2cm wedges. Cut the zucchini into 1cm batons. Roughly chop the coriander.

TIP: Cut the veggies to the correct size so they cook in the allocated time!

roast the veggies
3

Place the capsicum, onion and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

char the corn
4

While the veggies are roasting, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5-6 minutes. Transfer to a small bowl.

TIP: Cover the pan with a lid or foil if the corn kernels are “popping” out.

cook the pork
5

In a medium bowl, combine the All-American spice blend, remaining garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the pork strips and toss to coat. When the rice has 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork strips in batches and cook until browned and cooked through, 3-4 minutes.

serve
6

Divide the garlic brown rice between bowls. Top with the pork strips, roast veggies, coriander and crumble over the fetta. Serve with the charred corn.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice