Easy Tex-Mex Chicken & Baked Rice
with Corn & Sour Cream
Fresh, colourful and bursting with flavour, our Tex-Mex chicken recipe is about to become a weeknight favourite. Tomato paste adds a beautiful richness to the oven-baked rice, while the spices get to work on the succulent chicken strips that are seared to golden perfection.
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
Ingredients
1
carrot
1 tin
sweetcorn
½
lime
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
tomato paste
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 sachet
Tex-Mex spice blend
1 packet
chicken breast strips
1 packet
baby leaves
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Thinly slice carrot. Drain sweetcorn. Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and sweetcorn until tender, 3-4 minutes. Transfer to a baking dish.
Little cooks: Older kids, under adult supervision can help drain the sweetcorn.
• Add garlic paste, tomato paste (see ingredients), basmati rice, chicken-style stock powder, half the Tex-Mex spice blend and boiling water (11/2 cups for 2 people / 3 cups for 4 people) to the baking dish. 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 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, a generous squeeze of lime juice and baby 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. Serve with remaining lime wedges. Enjoy!
