Tex-Mex Spiced Pork & Leafy Rice

Name: Tex-Mex Spiced Pork & Leafy Rice with Cucumber Salsa & Mayo
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet basmati rice; 1 sachet Chicken-Style Stock Powder; 40 g butter; 1 sachet Tex-Mex spice blend; 1 packet pork loin steaks; ½ packet passata; 1 tomato; 1 cucumber; drizzle white wine vinegar; 1 packet Baby Leaves; 1 packet coriander; 1 packet mayonnaise

with Cucumber Salsa & Mayo

Get up to $175 off

This colourful Tex-Mex dish ticks every box. With a warming spice blend, plus creamy mayo and speedy rice with baby leaves stirred through, your tastebuds are fully catered for, as they should be!

Allergens:

Milk

•Eggs

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

Chicken-Style Stock Powder

1 sachet

Tex-Mex spice blend

1 packet

pork loin steaks

½ packet

passata

tomato

cucumber

1 packet

Baby Leaves

1 packet

coriander

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3668 kJ

Calories876 kcal

Fat44.8 g

of which saturates15.3 g

Carbohydrate72 g

of which sugars8.8 g

Dietary Fibre6 g

Protein46.2 g

Sodium1540 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add chicken-style stock powder and half the butter and stir to combine. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add pork loin steaks and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add passata (see ingredients), a pinch of brown sugar, a splash of water and the remaining butter. Stir to combine, then toss pork to coat.

• Meanwhile, roughly chop tomato and cucumber. • In a small bowl, combine tomato, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.

• Slice Tex-Mex pork loin steaks. • Stir baby leaves through rice. Divide rice between bowls, top both with pork and any remaining sauce from the pan. • Tear over coriander. Serve with cucumber salsa and mayonnaise. Enjoy!