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.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
chicken breast strips
Tex-Mex spice blend
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
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 (see ingredients) 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 until browned and cooked through, 3-4 minutes each side. Add the enchilada sauce (see ingredients) and stir until heated through and coated, 1 minute. Set aside. TIP: If your pan is getting crowded, cook the chicken in batches for the best results.
Add the tomato, baby spinach and coriander to the charred corn. Add the white wine vinegar and a drizzle of olive oil. Season and toss to combine.
Divide the garlic rice between bowls and top with the enchilada chicken. Spoon over any sauce remaining in the pan. Top with the charred corn salsa, shredded Cheddar cheese and Greekstyle yoghurt.