HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded 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

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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 CoeliacsNaturally Gluten-Free

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

brown rice

1 unit


½ unit

red onion

1 unit


1 bag


1 tin


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

pork strips

1 block

fetta cheese


Not included in your delivery

olive oil

3 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2688 kJ
Fat18.8 g
of which saturates6.3 g
Carbohydrate70.2 g
of which sugars19 g
Dietary Fibre0 g
Protein42.1 g
Cholesterol0 mg
Sodium1585 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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!


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.


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.


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.


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.