Tex-Mex Chicken & Baked Rice
with Sweetcorn & Sour Cream- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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.
Ingredients
1
carrot
½ tin
sweetcorn
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
½ packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
basmati rice
1 packet
chicken breast strips
1 bag
baby spinach leaves
1 packet
sour cream
(Contains: Milk; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Thinly slice carrot. Drain sweetcorn (see ingredients). • Heat a large frying pan over a high heat with a drizzle of olive oil. Cook carrot and sweetcorn until tender, 3-4 minutes. Transfer to a baking dish.
• Add garlic paste, tomato paste (see ingredients), basmati rice, chicken-style stock powder, 1/2 the Tex-Mex spice blend and boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) to the baking dish of carrot and corn. Season with salt and pepper. Stir to combine. • Cover tightly with foil, then bake until rice is tender and liquid is absorbed, 25-30 minutes.
• When rice has 10 minutes bake time remaining, return frying pan to a 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 and baby spinach leaves to the 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 to serve.
