Tex-Mex BBQ Pulled Pork Rice Bowl

Name: Tex-Mex BBQ Pulled Pork Rice Bowl with Tomato Salsa & Corn Chips
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 Tomato; 200 g Pulled Pork; 1 packet Corn Chips; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 packet BBQ Sauce; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 sachet Tex-Mex Spice Blend

with Tomato Salsa & Corn Chips

Get up to $175 off

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

200 g

Pulled Pork

1 packet

Corn Chips

Cucumber

1 packet

Greek-Style Yoghurt

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

1 packet

BBQ Sauce

1 sachet

Chicken-Style Stock Powder

Garlic

1 sachet

Tex-Mex Spice Blend

Nutrition Values

Calories704 kcal

Energy (kJ)2950 kJ

Fat23.4 g

of which saturates8.7 g

Carbohydrate97.6 g

of which sugars16.6 g

Dietary Fibre5.2 g

Protein29 g

Sodium1830 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

• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, return to the saucepan, then add chicken-style stock powder, baby spinach leaves and 1/2 the butter. Stir to combine and cover to keep warm.

Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• While the rice is cooking, finely chop garlic. • Roughly chop tomato and cucumber.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pulled pork, breaking up with a spoon, until browned, 2-3 minutes. • Add garlic, Tex-Mex spice blend (see ingredients) and tomato paste, cooking until fragrant, 1 minute. • Remove pan from heat, then add BBQ sauce, the brown sugar, the waterand remaining butter. Stir to combine.

Little cooks: Kids can help out with measuring the brown sugar and water.

• In a medium bowl, add tomato, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil. Stir to combine. • Divide rice and Tex-Mex BBQ pulled pork between bowls. • Top with salsa and Greek-style yoghurt. Serve with corn chips. Enjoy!

Little cooks: Take the lead by tossing the salad!