HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Chicken & Garlic Rice
Mexican Chicken & Garlic Rice

Mexican Chicken & Garlic Rice

with Cucumber Salsa & Smokey Parmesan Corn Cobs

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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.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

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







1 packet

chicken breast

1 sachet

Mexican Fiesta spice blend

½ packet

smokey aioli


½ packet

grated Parmesan cheese




Not included in your delivery

Olive Oil

20 g



1.5 cup


¼ tsp


¼ cup

rice wine vinegar (or white wine vinegar)


white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3097 kJ
Fat26.1 g
of which saturates9.3 g
Carbohydrate78.6 g
of which sugars11.1 g
Protein48 g
Sodium1151 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.