Loaded Pork Fajita Bowl

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

While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, slice the pork loin steaks into 1cm strips. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add the pork strips and toss to coat. When the rice has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the pork, tossing, until browned and cooked through, 2-3 minutes (cook in batches if your pan is getting crowded).

While the pork is cooking, scoop the flesh out of the avocado (see ingredients) and cut into 1cm cubes.