Loaded Pork Chilli & Brown Rice Bowl
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Loaded Pork Chilli & Brown Rice Bowl

Loaded Pork Chilli & Brown Rice Bowl

with Cheddar Cheese & Sour Cream

This fantastic bowl starts with fluffy brown 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.

Tags:
Spicy
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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1

capsicum

1

cucumber

2 clove

garlic

1

carrot

1 packet

pork mince

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 tin

Crushed & Sieved Tomatoes

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

Not included in your delivery

tbs

olive oil

3 cup

water

drizzle

white wine vinegar

20 g

butter

(Contains Milk; )

¼ tsp

salt

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Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)3881 kJ
Fat47.5 g
of which saturates23.9 g
Carbohydrate78 g
of which sugars21 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium1791 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 Pan

Cooking Steps

Cook the brown rice
1

In a medium saucepan, bring the brown rice and the water to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan.

Get prepped
2

While the rice is cooking, cut the capsicum into 1cm chunks. Roughly chop the cucumber. Finely chop the garlic. Grate the carrot (unpeeled).

Prep the cucumber
3

In a small bowl, combine the cucumber and a drizzle of white wine vinegar. Season to taste. Stir and set aside.

Start the chilli
4

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 capsicum and carrot, stirring, until softened, 5 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic, tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1 minute.

Finish the chilli
5

Reduce the heat to medium, then add the crushed & sieved tomatoes. Simmer until thickened, 5-6 minutes. Stir through the butter and the salt. Season to taste with pepper.

Serve up
6

Divide the brown rice and pork chilli between bowls. Top with the dressed cucumber, the shredded Cheddar cheese and sour cream.