Name: NZ Tex-Mex Chicken & Tomato Baked Rice with Charred Corn, Sour Cream & Coriander
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 320 g Chicken Breast Strips; 1 tin Sweetcorn; 1 sachet Tex-Mex Spice Blend; 1 packet Garlic Paste; 1 packet Sour Cream; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 sachet Chicken-Style Stock Powder; 1 Carrot

HelloFresh

Recipes

Mexican Recipes

NZ Tex-Mex Chicken & Tomato Baked Rice

with Charred Corn, Sour Cream & Coriander

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

Total45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

320 g

Chicken Breast Strips

1 tin

Sweetcorn

1 sachet

Tex-Mex Spice Blend

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Sour Cream

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

Carrot

Nutrition Values

Calories658 kcal

Energy (kJ)2750 kJ

Fat13.5 g

of which saturates6.6 g

Carbohydrate88.2 g

of which sugars16.6 g

Dietary Fibre4.5 g

Protein43.5 g

Sodium1660 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

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Thinly slice carrot. Drain sweetcorn (see ingredients). • Heat a large frying pan over a high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender, 3-4 minutes. Transfer to a baking dish.

• Add garlic paste, tomato paste (see ingredients), basmati rice, chicken-style stock powder, 1/2 the Tex-Mex spice blend and boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) to the baking dish of chicken and corn. Season with salt and pepper. Stir to combine. • Cover tightly with foil, then bake until rice is cooked and liquid is absorbed, 25-30 minutes.

• When rice has 20 minutes cook time remaining, return frying pan to a medium-high heat with a drizzle of olive oil. • Cook chicken breast strips and remaining Tex-Mex spice blend until browned and cooked through, 3-4 minutes each side. Remove from heat and set aside. • Add the butter and baby spinach leaves to cooked rice and stir until wilted. TIP: If the rice is dry, stir through a splash more water.

• Divide Tex-Mex baked rice and chicken between bowls. • Top with sour cream to serve. Enjoy!