HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Pork Fajita Bowl
Loaded Pork Fajita Bowl

Loaded Pork Fajita Bowl

with Garlic Rice & Cheddar Cheese

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Make it Tex-Mex! That’s our solution when we want a bright mix of colours and flavours – plus a bowl that makes everyone happy. This one starts with aromatic garlic rice and adds roasted veggies, creamy avocado and lightly spiced pork strips for a burst of deliciousness in every bite!


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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


½ unit


2 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

pork loin steaks

1 sachet

Tex-Mex spice blend

½ packet


1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3762 kJ
Fat40.1 g
of which saturates16.8 g
Carbohydrate79.6 g
of which sugars14.2 g
Dietary Fibre0 g
Protein57 g
Cholesterol0 mg
Sodium993 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Slice the capsicums into 2cm strips. Slice the red onion (see ingredients) into 2cm wedges.


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.


Divide the garlic rice between bowls. Top with the pork strips, roasted veggies, shredded Cheddar cheese and avocado. Serve with the Greek-style yoghurt.