Tex-Mex Chicken & Garlic Rice

Name: Tex-Mex Chicken & Garlic Rice with Charred Corn Salsa & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 4 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; ½ tin sweetcorn; 1 tomato; 1 bag baby spinach leaves; 1 bag coriander; 1 packet chicken breast; ½ packet enchilada sauce; 1 drizzle white wine vinegar; 1 sachet Tex-Mex spice blend; 1 packet Shredded Cheddar Cheese; 1 packet Greek-Style Yoghurt

with Charred Corn Salsa & Yoghurt

Get up to $175 off

One of the best things about having a Tex-Mex dish for dinner is getting to pick and choose between all the yummy bits! This bowl has garlic-infused rice, plus mildly spiced chicken and a crunchy and bright charred corn salsa to finish it 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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

4 clove

garlic

1 packet

basmati rice

½ tin

sweetcorn

tomato

1 bag

baby spinach leaves

1 bag

coriander

1 packet

chicken breast

½ packet

enchilada sauce

1 sachet

Tex-Mex spice blend

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3476 kJ

Fat34.4 g

of which saturates15.8 g

Carbohydrate76.8 g

of which sugars11.3 g

Protein48.1 g

Sodium1100 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.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1 minute. Add the basmati rice, the water and a pinch of 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 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the sweetcorn (see ingredients). Finely chop the tomato. Roughly chop the baby spinach leaves and coriander. Cut the chicken breast into 2cm-thick strips. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil, then season with salt and pepper. Add the chicken and turn to coat. Set aside.

Heat a large frying pan over a high heat. When the pan is hot, cook the sweetcorn, tossing, until lightly browned, 5 minutes. Transfer to a second 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. Cook the chicken until browned and cooked through, 3-4 minutes each side. Add the enchilada sauce (see ingredients) and stir until heated through and the chicken is coated, 1 minute.

Add the tomato and coriander to the charred corn. Add a drizzle of white wine vinegar and olive oil. Season and toss to combine.

Stir the baby spinach through the rice. Divide the garlic-spinach rice between bowls and top with the enchilada chicken. Spoon over any sauce remaining in the pan. Top with the charred corn salsa, shredded Cheddar cheese and Greek-style yoghurt to serve.