All aboard! Next stop is New Orleans, aka Flavourtown, aka you're not going to believe you whipped this dish up yourself; it's that delicious. Do we sound a little over-excited? It's only because this rice bowl is full of tasty treats, from Creole chicken to sweet, colourful roasted veggies. Perfection, really.
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Creole spice blend
water (for the rice)
water (for the yoghurt)
Preheat the oven to 220°C/200°C fan-forced. Slice the capsicum into 1cm strips. Drain the sweetcorn (see ingredients list).
Place the peeled & chopped pumpkin and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Thinly slice the spring onion. In a medium saucepan, melt the butter with a dash of olive oil. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the 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, combine the yoghurt, water (for the yoghurt) and a pinch of salt and pepper in a small bowl. Set aside. Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
While the corn is charring, slice the chicken breast into 1cm strips. In a medium bowl, combine the Creole spice blend, a drizzle of olive oil and a generous pinch of salt and pepper. Add the chicken strips and toss to coat. When the veggies have 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing occasionally, until lightly browned and cooked through, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Stir the charred corn through the garlic rice. Divide the garlic rice between bowls and top with the Creole chicken and roasted veggies. Drizzle over the yoghurt dressing and garnish with the spring onion.