Tex-Mex Spiced Pork & Leafy Rice

Name: Tex-Mex Spiced Pork & Leafy Rice with Radish Salsa
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 sachet Coriander; 1 sachet Tex-Mex Spice Blend; 300 g Pork Loin Steaks; 1 packet Passata; 1 packet Baby Leaves; 1 packet Microwavable Basmati Rice; 1 sachet Chicken-Style Stock Powder; 2 Radish; 1 drizzle olive oil; 40 g butter; 1 drizzle white wine vinegar

with Radish Salsa

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!

Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 sachet

Coriander

1 sachet

Tex-Mex Spice Blend

300 g

Pork Loin Steaks

1 packet

Passata

1 packet

Baby Leaves

1 packet

Microwavable Basmati Rice

1 sachet

Chicken-Style Stock Powder

Radish

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2490 kJ

Calories596 kcal

Fat26.4 g

of which saturates13.5 g

Carbohydrate45 g

of which sugars7.5 g

Dietary Fibre4 g

Protein42 g

Sodium1090 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

•Large Non-Stick Pan

•Medium Saucepan

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. Thinly slice radish.
• In a medium bowl, combine tomato, radish, 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, then top with pork
and any remaining sauce from the pan.
• Tear over coriander. Serve with radish salsa. Enjoy!