Tex-Mex Chicken & Garlic Rice

Tex-Mex Chicken & Garlic Rice

with Charred Corn Salsa & Yoghurt

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One of the best things about having a Tex-Mex dish for dinner is getting to pick and choose between all the yummy bits! This bowl has garlic-infused rice, plus mildly spiced chicken and a crunchy and bright charred corn salsa to finish it off.

Tags:Kid FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

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

½ tin




1 bag

baby spinach leaves

1 bunch


1 sachet

Tex-Mex spice blend

1 packet

chicken breast strips

½ packet

enchilada sauce

1 packet

shredded Cheddar cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


½ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3476 kJ
Fat34.4 g
of which saturates15.8 g
Carbohydrate76.8 g
of which sugars11.3 g
Dietary Fibre0 g
Protein48.1 g
Cholesterol0 mg
Sodium1342 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1 minute. Add the basmati rice, water 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, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, drain the sweetcorn (see ingredients). Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil, then season with salt and pepper. Add the chicken breast strips and toss to coat. Set aside.


Heat a large frying pan over a high heat. When the pan is hot, cook the sweetcorn, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


Return the frying pan to a high heat with a drizzle of olive oil. Cook the chicken, in batches, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. Return the chicken to the pan, then add the enchilada sauce (see ingredients) and stir until heated through and the chicken is coated, 1 minute.


Add the tomato, baby spinach and coriander to the charred corn. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper. Toss to combine.


Divide the garlic rice between bowls and top with the Tex-Mex chicken. Spoon over any sauce remaining in the pan. Top with the charred corn salsa, shredded Cheddar cheese and Greek-style yoghurt.