Loaded Pork Fajita Bowl & Spinach Rice

Name: Loaded Pork Fajita Bowl & Spinach Rice with Cheddar Cheese and Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 1 sachet Tex-Mex Spice Blend; 300 g Pork Loin Steaks; 1 packet Sour Cream; 1 packet baby leaves; 1 packet Basmati Rice; 2 Garlic; 1 Courgette

with Cheddar Cheese and Sour Cream

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Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Tex-Mex Spice Blend

300 g

Pork Loin Steaks

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

Garlic

Courgette

Nutrition Values

Calories679 kcal

Energy (kJ)2840 kJ

Fat17.2 g

of which saturates10.3 g

Carbohydrate77.4 g

of which sugars10.6 g

Dietary Fibre4.9 g

Protein51.6 g

Sodium596 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice onion. Thinly slice courgette into half-moons. Drain the sweetcorn. • Slice pork loin steaks into 1cm strips. In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and a drizzle of olive oil. Add pork strips and toss to coat.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook courgette, onion and sweetcorn, tossing, until golden and tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add a drizzle of white wine vinegar and season with salt and pepper. Transfer to a bowl.

• Return the frying pan to high heat with a drizzle of olive oil. Cook pork, tossing, until browned and cooked through, 2-3 minutes.

TIP: If your pan is getting crowded, cook in batches for the best results!

• When the rice is done, stir through baby spinach leaves.

• Divide spinach rice between bowls. Top with pork strips, veggies and shredded Cheddar cheese. • Serve with sour cream. Enjoy!