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Loaded Pork Fajita Bowl
on Mexican Rice with Roasted Veggies and Cheddar Cheese
Bold Mexican flavours are both comforting and exciting in this loaded pork fajita bowl! Top fragrant Mexican rice with tender pork, roasted veggies and cheese!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
200 g
Zucchini
7 g
Cilantro
113 g
Red Onion, sliced
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Mexican Seasoning
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Bring 1 1/4 cups water (dbl for 4ppl), broth concentrate(s) and half the Mexican seasoning to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, core, then cut pepper into 1/2-inch strips. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Roughly chop cilantro.
Toss peppers, zucchini, onion and 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 18-20 min.
Pat pork dry with paper towels. Season with salt and pepper. Sprinkle with remaining Mexican seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in top of oven, until cooked through, 10-12 min.**
Fluff rice with a fork. Stir in half the cilantro and season with salt. Thinly slice pork. Divide rice between bowls. Top with veggies and pork. Top with sour cream then sprinkle over cheddar cheese and remaining cilantro.
