Who doesn’t love a delicious bowl of colour? The bright mix of colours and flavours in this dish makes me happy. I used basmati rice as that’s what I had in the house – it’s my go to rice, but you could use brown rice or whatever rice you prefer. Obviously you’ll need to adjust the cooking time for that.
serving 2 people
Ingredients
Rice, 1/2 cup
Chicken stock cube, 1
Capsicum, 1
Red onion, 1
Zucchini, 1
Garlic, 2 cloves
Coriander, small bunch
Sweetcorn, 125g tin
Pork strips, 300g
Mexican spice blend, as much as you like! I like it spicy.
Greek-style yoghurt
Feta cheese
Olive oil
Salt and Pepper
Method
Preheat the oven to 220°C/200°C fan-forced.
Finely chop the garlic, I use my handy micro plane.
In a medium saucepan, add your rice of choice, chicken stock cube and water and bring to the boil. I use the absorption method to cook my rice but if you prefer to cook until soft and then rinse, that’s up to you.
Add a dash of olive oil over a medium heat in either the saucepan you used to cook the rice or a small pan if you used the absorption method, then add half the garlic and cook until fragrant, 1-2 minutes.
Combine rice, garlic oil and salt, stirring well.
While the rice is cooking, cut the capsicum into 2cm strips. Cut the red onion into 2cm wedges. Cut the zucchini into 1cm batons. Cutting to size will make sure all your veggies are cooked though. Roughly chop the coriander.
Place the capsicum, onion and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.
While the veggies are roasting, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 5-6 minutes. If your kernels are starting to pop, cover with a lid. Transfer to a small bowl.
In a medium bowl, combine the Mexican spice blend, remaining garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the pork strips and toss to coat.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork strips in batches and cook until browned and cooked through, 3-4 minutes.
Divide the garlic rice between bowls. Top with the pork strips, roast veggies, charred corn, coriander and crumble over the fetta.
Drizzle with Greek-style yoghurt and you have an amazing bowl of flavour.
Enjoy!
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