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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!

Allergens:Milk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red capsicum

1

green capsicum

½

red onion

2 clove

garlic

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

avocado

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3790 kJ
Fat41 g
of which saturates16.9 g
Carbohydrate79.3 g
of which sugars14 g
Protein56.5 g
Sodium1004 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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. Cook the garlic 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!

4

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 crowded).

5

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

6

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