Saucy Tex-Mex Pork & Bean Burrito Bowl
with Garlic Rice & Salsa
Tonight, put together a bountiful bowl full of Tex-Mex flavours! With pork mince, spiced beans, fresh salsa and fragrant rice, every bite of this bright meal is as good as the next!
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
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
red kidney beans
1
tomato
1
cucumber
1 packet
coriander
1
carrot
½
Onion
1 sachet
All-American Spice Blend
1 packet
enchilada sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 packet
pork mince
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
½ tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, drain and rinse half the red kidney beans. Roughly chop tomato, cucumber and coriander. Grate carrot. Thinly slice onion (see ingredients).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 4-5 minutes. • Add pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add red kidney beans and All-American spice blend and cook, stirring, until coated and fragrant, 1-2 minutes.
• Add enchilada sauce, the brown sugar, remaining butter and a splash of water and stir until heated through, 1-2 minutes.
• Meanwhile, combine tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide garlic rice between bowls. Top with saucy pork and beans. • Top with salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy!