Looking for an easy way to spice up rice? We like to add butter and garlic to infuse it with flavour. Give it a go, and serve it with Mexican-style chicken and smokey corn cobs with Parmesan for a dinner that ticks all the boxes.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Mexican Fiesta spice blend
grated Parmesan cheese(ContainsMilk)
rice wine vinegar (or white wine vinegar)
white wine vinegar
Finely chop the garlic. Cut the corn cob in half. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the basmati rice, water and the salt and bring to the boil. Place the corn cobs on top of the rice, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove from the heat and keep covered, until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. Roughly chop the tomato and cucumber.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Cut the chicken breast into 1cm strips. In a medium bowl, combine the Mexican Fiesta spice blend, the remaining garlic and a drizzle of olive oil. Season with salt. Add the chicken and toss to coat. Set aside.
In a medium bowl, combine a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the tomato and cucumber and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until golden and cooked through, 3-4 minutes. While the chicken is cooking, spread some smokey aioli (see ingredients) over a plate. Remove the corn cobs from the rice, then roll in the aioli to coat. Sprinkle over the grated Parmesan cheese (see ingredients). TIP: Chicken is cooked through when it's no longer pink inside.
Drain the pickled onion. Divide the garlic rice between bowls. Top with the smokey Parmesan corn cobs, Mexican chicken, cucumber salsa and pickled onion.