[Superstar] NZ Loaded Double Chicken Fajita Rice Bowl
with Guacamole & Corn Chips
- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1
Avocado
1 sachet
Coriander
1
Capsicum
640 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
Nutrition Values
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 the 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 capsicum. Slice avocado in half, scoop out flesh. Zest lemon to get a pinch and slice into wedges.
• Cut chicken thigh into 2cm chunks. • In a large bowl, combine chicken, Mexican Fiesta spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and capsicum, tossing occasionally, until browned and cooked through, 5-6 minutes (cook chicken in batches if your pan is getting crowded). • Remove pan from heat, add the honey and remaining butter, and toss to coat.
• Meanwhile, in a medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste. • In a small bowl, combine sour cream and lemon zest.
• Divide garlic rice between bowls. Top with chicken and guacamole. • Dollop with sour cream. Tear over coriander. • Serve with corn chips and remaining lemon wedges. Enjoy!
