Loaded Chicken Fajita Rice Bowl
with Guacamole & Corn Chips
Tonight’s dinner will have your bowl chocka-full of all the good stuff! Basmati rice makes the perfect base for Mexican-spiced chicken and veg, top it off with creamy guacamole and corn chips for an added crunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Avocado
1 sachet
Coriander
1
Capsicum
320 g
Chicken Thigh
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
2
Garlic
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
1.5 cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat.
• Cook 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 water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, thinly slice capsicum.
• Slice avocado in half and scoop out flesh.
• Cut chicken thigh into 2cm chunks.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. In a medium bowl, combine chicken, Mexican Fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oilover high heat.
• When oil is hot, cook chicken and capsicum, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Remove pan from heat, add the honey and remaining butter and toss to coat.
• Meanwhile, in a second medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste.
• Divide garlic rice between bowls. Top with chicken, capsicum and guacamole.
• Dollop with sour cream and tear over coriander.
• Serve with corn chips. Enjoy!
