Easy Tex-Mex Chicken & Baked Rice

Name: Easy Tex-Mex Chicken & Baked Rice with Corn & Sour Cream
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 320 g Chicken Breast Strips; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 1 packet Garlic Paste; 1 packet Sour Cream; 1 packet Baby Spinach Leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 Lime; 1 sachet Chicken-Style Stock Powder; 1 Carrot

with Corn & Sour Cream

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Calories

644 kcal

Protein

43.9g protein

Total

45 minutes

Difficulty

Easy

High Protein

Allergens:

Milk
May contain traces of allergens
Eggs
Fish
Gluten
Milk
Tree nuts
Sesame
Soy

Fresh, colourful and bursting with flavour, our Tex-Mex chicken recipe is about to become a weeknight favourite. Tomato paste adds a beautiful richness to the oven-baked rice, while the spices get to work on the succulent chicken strips that are seared to golden perfection.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

320 g

Chicken Breast Strips

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

1 packet

Garlic Paste

(Contains: May contain traces of allergens, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy; )

1 packet

Sour Cream

(Contains: Milk; )

1 packet

Baby Spinach Leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

Lime

1 sachet

Chicken-Style Stock Powder

Carrot

Nutrition Values

Calories644 kcal

Energy (kJ)2690 kJ

Fat13.1 g

of which saturates6.6 g

Carbohydrate84.5 g

of which sugars15.1 g

Dietary Fibre5.6 g

Protein43.9 g

Sodium2080 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

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Thinly slice carrot. Drain sweetcorn. Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and sweetcorn until tender, 3-4 minutes. Transfer to a baking dish.

Little cooks: Older kids, under adult supervision can help drain the sweetcorn.

• Add garlic paste, tomato paste (see ingredients), jasmine rice, chicken-style stock powder, half the Tex-Mex spice blend and boiling water (11/4 cups for 2 people / 21/2 cups for 4 people) to the baking dish. Season with salt and pepper. Stir to combine. • Cover tightly with foil, then bake until rice is cooked and liquid is absorbed, 25-30 minutes.

• When rice has 15 minutes cook time remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken breast strips and remaining Tex-Mex spice blend, until browned and cooked through, 3-4 minutes each side. Remove from heat and set aside. • Add the butter, a generous squeeze of lime juice and baby leaves to cooked rice and stir until wilted.

TIP: If the rice is dry, stir through a splash more water.