A delicious take on a Mexican classic.
Preheat the oven to 220C/200C fan-forced. Slice the red capsicum into 1cm strips. Slice the red onion into 2cm wedges. Slice the zucchini into 1cm batons. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Drain the sweetcorn.
Spread the red capsicum, red onion, zucchini over two oven trays lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast for 20-25 minutes, or until softened.
While the veggies are roasting, melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water and salt and 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 for 10 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, for 5-6 minutes or until lightly charred. In a small bowl, combine the charred corn, coriander and a squeeze of lime juice. Season with a pinch of salt and pepper.
Slice the pork loin steaks into 1cm strips. In a medium bowl, combine the pork and Tex-Mex spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. Add less spice blend if your kids are very sensitive to heat! Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the pork strips and cook for 3-4 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining pork strips.
Divide the garlic rice between bowls. Top with the pork strips, roast veggies and shredded Cheddar cheese. Serve with the corn salsa, Greek yoghurt and any remaining lime wedges.
Exclusive recipe from Hello Fresh.
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