Loaded Mexican Pork Chilli Bowl
with Garlic Rice & Cheddar Cheese
This fantastic bowl starts with fluffy garlic rice and adds a soul-satisfying chilli made with pork mince, warming spices and veggies to make it whole. With the addition of Cheddar cheese and a cucumber salsa, we can guarantee deliciousness in every bite.
Keep an eye out...Due to recent sourcing challenges, we’ve replaced brown rice with basmati rice, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
basmati rice
½ tin
sweetcorn
1
cucumber
1
carrot
1 packet
pork mince
1 packet
tomato paste
½ tin
Crushed & Sieved Tomatoes
3 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
40 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt 1/2 the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt, stir, then 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 until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the sweetcorn (see ingredients). Roughly chop the cucumber. Grate the carrot.
In a small bowl, combine the cucumber and a drizzle of white wine vinegar. Season with salt and pepper. Stir and set aside.
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn and carrot until lightly browned and tender, 4-5 minutes. Add the pork mince and cook, breaking it up with a spoon, until browned, 3-4 minutes. Add the tomato paste, Mexican Fiesta spice blend and remaining garlic and cook until fragrant, 1 minute. TIP: Cover the pan with a lid if the kernels are "popping" out.
Reduce the frying pan to a medium heat, then add the crushed & sieved tomatoes (see ingredients) and simmer until thickened, 5-6 minutes. Stir through the salt and remaining butter. Season with pepper.
Divide the garlic rice between bowls. Top with the pork chilli, dressed cucumber, shredded Cheddar cheese and Greek-style yoghurt.