Tex-Mex Chicken Rice Bowl
with Tomato Salsa & Plant-Based Mayo
- Eggs
- Soy
Ingredients
1
Tomato
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1
Cucumber
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add chicken-style stock powder and stir to combine. Set aside.
• Meanwhile, finely chop garlic. Roughly chop cucumber, tomato and baby spinach leaves. • In a large bowl, combine cucumber, tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cut chicken breast into 2cm chunks. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add Tex-Mex spice blend, tomato paste (see ingredients), the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste.
• Drizzle over the plant-based mayo to serve.
