Pork Fajita Brown Rice Bowl with Fetta & Roasted Veggies
Lean Protein | Healthier Carbs | Packed with Veggies
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!
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.
Ingredients
1 packet
brown rice
1 tub
chicken stock pot
1
capsicum
½
red onion
1
zucchini
1 bag
coriander
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 block
fetta cheese
(Contains Milk;)
1 packet
pork strips
2 clove
garlic
Not included in your delivery
olive oil
3 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, add the brown rice, 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.
While the rice is cooking, cut the capsicum into 2cm strips. Cut the red onion (see ingredients) into 2cm wedges. Cut the zucchini into 1cm batons. Roughly chop the coriander.
TIP: Cut the veggies to size so they cook in 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. Finely chop the garlic. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5-6 minutes. Reduce the heat to medium and add a drizzle of olive oil. Add the 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 the 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 a medium-high heat with a drizzle of olive oil. Cook the pork strips in batches, until browned and cooked through, 3-4 minutes.
Divide the brown rice between bowls. Top with the pork strips, roast veggies, garlic corn, Greek-style yoghurt, coriander and crumble over the fetta. Spoon over any pork resting juices.