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Falafel Bite & Tex-Mex Rice Bowl

Falafel Bite & Tex-Mex Rice Bowl

with Charred Corn Salsa & Chipotle Sour Cream

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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!

Tags:Veggie
Allergens:Milk

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

2 clove

garlic

1 sachet

Tex-Mex spice blend

½ sachet

tomato paste

1 sachet

vegetable stock powder

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

sweetcorn

1

cucumber

1

tomato

½

lemon

1 packet

sour cream

(ContainsMilk)

1 packet

mild chipotle sauce

1 packet

falafel bites

1 bunch

coriander

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

1 tbs

water (for the sauce)

3 tbs

boiling water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4222 kJ
Fat40.3 g
of which saturates14.5 g
Carbohydrate113.4 g
of which sugars20.6 g
Dietary Fibre0 g
Protein28.9 g
Cholesterol0 mg
Sodium2018 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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!

5

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.

6

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.