Imagine a bed of rice infused with the Tex-Mex flavours you love, then topped with wholesome falafel, a refreshing cucumber salsa and a creamy chipotle sauce. Now stop imagining, because here it is!
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
Tex-Mex spice blend
vegetable stock powder
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mild chipotle sauce
water (for the rice)
water (for the sauce)
Bring a kettle of water to the boil. Finely chop the brown onion and garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the onion and garlic, stirring, until softened, 3-4 minutes. Add the Tex-Mex spice blend, tomato paste (see ingredients) and vegetable stock powder, then stir to coat.
Add the basmati rice and water (for the rice) to the pan and stir to combine. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the sweetcorn. Finely chop the cucumber and tomato. Zest the lemon to get a pinch, then slice into wedges. Heat a large frying pan over a high-heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Add the cucumber, tomato and a drizzle of olive oil to the charred corn, then season with salt and pepper. Toss to combine and set aside. In a small bowl, combine the sour cream, a squeeze of lemon juice, the lemon zest, water (for the sauce) and mild chipotle sauce. TIP: Some like it hot, but if you don’t, just hold back on the chipotle sauce!
Use your hands to break each falafel bite into halves (don't worry if they crumble!). Return the frying pan to a high heat. Carefully add the boiling water (see ingredients) and falafel and cook until the water has evaporated. Add a generous drizzle of olive oil to the falafel and cook, tossing, until golden, 2 minutes. Transfer to a plate lined with paper towel and season with salt and pepper.
Roughly chop the coriander. Divide the Tex-Mex rice between bowls. Top with the charred corn salsa and falafel bites. Drizzle over the chipotle sour cream. Garnish with the coriander. Serve with any remaining lemon wedges.