topBanner
Tex-Mex Chicken & Garlic Rice

Tex-Mex Chicken & Garlic Rice

with Charred Corn Salsa & Yoghurt

Read more

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
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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

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

½ tin

sweetcorn

1

tomato

1 bag

baby spinach leaves

1 bunch

coriander

1 sachet

Tex-Mex spice blend

1 packet

chicken breast strips

½ packet

enchilada sauce

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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!

2

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.

3

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.

4

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.

5

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.

6

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.