Pork Fajita Bowl

While the rice is cooking, slice the red capsicum into 1cm-thick strips. Slice the red onion into 2cm wedges. Slice the zucchini into 1cm-thick batons. Roughly chop the coriander. Drain the sweetcorn.

Place the red capsicum, red onion, zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast for 15-20 minutes, or until softened.

While the veggies are roasting, heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, for 5-6 minutes or until lightly charred. TIP: Cover the pan with a lid if the corn kernels are popping out! In a small bowl, combine the charred corn, coriander and a squeeze of lime juice. Season with a pinch of salt and pepper. TIP: Taste and add more lime juice if you like!

Slice the pork loin into 1cm-thick strips. In a medium bowl, combine the pork and Tex-Mex spice blend (see ingredients list). Drizzle with olive oil, season with salt and pepper and toss to coat. SPICY! Add less spice blend if your kids are very sensitive to heat! Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the pork strips and cook for 3-4 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining pork.