Discover classic Tex-Mex flavours with this aromatic rice bowl, piled with saucy pulled pork, tender veggies and zingy slaw. Top it off with some herby mayo and you’ve got a dinnertime hit!
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
1 packet
jasmine rice
1
courgette
1 sprig
spring onion
½ tin
sweetcorn
1 sachet
Tex-Mex spice blend
1 packet
pulled pork
1 packet
Worcestershire sauce
(Contains: Fish, Soy, Gluten(Wheat); )
1 packet
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Soy, Eggs; )
olive oil
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, slice courgette into half-moons. • Thinly slice spring onion. • Drain sweetcorn (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and courgette, tossing, until tender, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute.
• Stir in pulled pork, the butter and a splash of water, simmering, until slightly thickened, 1-2 minutes. • Stir through Worcestershire sauce and season to taste. • While pork is cooking, in a large bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide rice between bowls. Top with smokey pulled pork, veggies and slaw. • Drizzle over dill & parsley mayonnaise and garnish with spring onion to serve. Enjoy!