Tex-Mex Chicken Rice Bowl

Name: Tex-Mex Chicken Rice Bowl with Tomato Salsa & Plant-Based Mayo
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 Cucumber; 1 packet baby leaves; 1 packet Tomato Paste; 1 packet Basmati Rice; 1 sachet Chicken-Style Stock Powder; 1 packet Garlic Aioli

with Tomato Salsa & Plant-Based Mayo

Get up to $175 off

Allergens:

Eggs

•Soy

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

Cucumber

1 packet

baby leaves

1 packet

Tomato Paste

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories588 kcal

Energy (kJ)2460 kJ

Fat13.6 g

of which saturates1.9 g

Carbohydrate70.8 g

of which sugars8.1 g

Dietary Fibre3 g

Protein45.7 g

Sodium1080 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.

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.