Tex-Mex Chicken & Garlic Rice
with Charred Corn Salsa & Sour Cream
- Milk
One of the best part of Tex-Mex cuisine for dinner is getting to pick and choose between all the yummy bits! This bowl has garlic-infused rice plus spiced tender chicken pieces, a fresh tomato salsa jewelled with bursting sweetcorn. The hardest part of the meal is choosing what bite to eat first! *Unfortunately, this week's cucumber was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!*
Ingredients
4 clove
garlic
2 packet
basmati rice
1 tin
sweetcorn
2 unit
tomato
1 bag
baby spinach leaves
1 bunch
coriander
1 packet
chicken breast strips
1.5 sachet
Tex-Mex spice blend
1 sachet
enchilada sauce
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2 packet
sour cream
(Contains: Milk; )
Not included in your delivery
tbs
olive oil
40 g
butter
(Contains: Milk; )
3 cup
water
½ tsp
salt
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. While the rice is cooking, drain the sweetcorn. Finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the coriander. In a medium bowl, combine 1 1/2 sachets of Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken breast strips and toss to coat. Set aside to marinate.
Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken. Return the chicken to the pan, add the enchilada sauce and stir until heated through, 1 minute.
Add the tomato, baby spinach and coriander to the bowl with the charred corn. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.
Divide the garlic rice between bowls and top with the Tex-Mex chicken. Spoon over any sauce remaining in the pan. Top with the corn salsa, shredded Cheddar cheese and a dollop of sour cream.
