Mexican-Spiced Chicken & Garlic Rice
with Cucumber Salsa, Cheddar Cheese & Sour Cream- Milk
Ingredients
1
Tomato
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1
Cucumber
1 packet
Sour Cream
(Contains: Milk; )
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Red Onion
Nutrition Values
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add it to the pickling liquid with just enough water to cover onion. Set aside. • Roughly chop tomato and cucumber. Drain the sweetcorn (see ingredients).
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper and mix well. • Add tomato, cucumber and sweetcorn. Set aside.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Cut chicken breast into 2cm strips. In a medium bowl, combine Mexican Fiesta spice blend, the remaining garlic and a drizzle of olive oil. Season with salt. • Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until golden and cooked through, 3-4 minutes.
• Drain pickled onion. • Divide garlic rice between bowls. Top with Mexican-spiced chicken, cucumber salsa and pickled onion. • Sprinkle over shredded Cheddar cheese and serve with sour cream. Enjoy!
