Turbo Pulled Pork Rice Bowl
with Steamed Corn
Rev up your taste buds with the ultimate fusion of speed and flavour in collaboration with our friend Sonic the Hedgehog! Thanks to enchilada laced pulled pork, you'll have some fusion flavours for this unrivaled rice bowl that is just as speedy and iconic as Sonic himself. Hurry, this one won’t last long, so grab yours before it speeds away!
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
White Rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
2
Corn
1
Pulled Pork
1
Tex-Mex Spice Blend
1
Enchilada Sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
1
olive oil
water
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• To a medium saucepan, add the water and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 12-14 minutes. Drain, rinse with warm water, and set aside.
• Meanwhile, cut capsicum into bite-sized chunks. Cut corn cobs in half. • Transfer corn cob to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. Season with salt and pepper.
• While the corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. • To pan with capsicum, add pulled pork and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes. • Add enchilada sauce and a splash of water and cook until combined and heated through, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the sauce looks dry!
• Stir the butter through the rice. Season to taste. • Divide butter rice and cowboy pulled pork between bowls. Serve with steamed corn. Enjoy!
FANCIFY ME: Roughly chop pickled jalapeños. Top pork with jalapeños and tear over coriander to garnish. Serve with light sour cream.