Mexican-Spiced Chicken & Garlic Rice

Name: Mexican-Spiced Chicken & Garlic Rice with Cucumber Salsa, Cheddar Cheese & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 Cucumber; 1 packet Sour Cream; 1 sachet Mexican Fiesta Spice Blend; 1 packet Basmati Rice; 1 Red Onion; 2 Garlic

with Cucumber Salsa, Cheddar Cheese & Sour Cream

Get up to $175 off

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

Cucumber

1 packet

Sour Cream

(Contains: Milk; )

1 sachet

Mexican Fiesta Spice Blend

1 packet

Basmati Rice

Red Onion

Garlic

Nutrition Values

Calories723 kcal

Energy (kJ)3030 kJ

Fat18 g

of which saturates10.4 g

Carbohydrate87 g

of which sugars17 g

Dietary Fibre5.1 g

Protein52.1 g

Sodium802 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!