HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Chicken & Baked Rice
Tex-Mex Chicken & Baked Rice

Tex-Mex Chicken & Baked Rice

with Sweetcorn & Sour Cream

Read more

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.

Tags:Quick Prep

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

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ tin


1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

½ packet

tomato paste

1 sachet

chicken-style stock powder

1 packet

basmati rice

(May be presentMilk, Gluten, Soy, Sesame, Tree Nuts, Peanuts)

1 packet

chicken breast strips

1 bag

baby spinach leaves

1 packet

sour cream


1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1.5 cup

boiling water

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3277 kJ
Fat27 g
of which saturates14.9 g
Carbohydrate86 g
of which sugars15 g
Protein42.8 g
Sodium2117 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

• 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.