Easy Tex-Mex Chicken & Rice
with Tomato Salsa & Garlic Aioli
- Milk
- Eggs
- Soy
A tasty Tex-Mex style bowl that the whole family will love. Fragrant rice adds a ton of flavour to the base of this dish, and you’ll love this marinade for the diced chicken. Quick and easy, who could resist!?
Ingredients
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
2 clove
garlic
1
cucumber
1
tomato
1 bag
baby spinach leaves
1 packet
Diced Chicken
½ packet
tomato paste
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to saucepan. Add chicken-style stock powder and stir to combine. Set aside.
• Meanwhile, finely chop garlic. Roughly chop the cucumber, tomato and baby spinach leaves. • In a large bowl, combine cucumber, tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Reduce heat to medium, then add Tex-Mex spice blend, tomato paste (see ingredients), the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add the water and simmer until slightly reduced, 1-2 minutes. Season.
• Divide the rice between bowls. • Top with Tex-Mex chicken and tomato salsa. • Spoon over garlic aioli to serve.
