Tex-Mex Pulled Chicken & Brown Rice
with Tomato Salsa & Lime Yoghurt- 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
Yes, we’re putting everything in a bowl tonight, how else are we to contain this much yumminess? So, put in the brown rice and the spiced Tex-Mex chicken for those Mexican-style vibes, top with a classic salsa and zingy lime yoghurt and go ahead and lick the bowl clean when you’re done! *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
brown rice
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 bag
baby spinach leaves
1
cucumber
1
tomato
½
fresh chilli (optional)
½
lime
1 packet
pulled chicken
½ packet
tomato paste
1 bag
herbs
1 sachet
Tex-Mex spice blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
3 cup
water (for the rice)
½ tsp
brown sugar
½ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add brown rice and water (for the rice) and bring to the boil. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. Drain. • Return saucepan to medium heat with a drizzle of olive oil. Add 1/2 the garlic paste and cook until fragrant, 1-2 minutes. • Return rice to the saucepan, season with salt and stir to combine. Remove from heat, then stir through baby spinach leaves.
• Meanwhile, finely chop cucumber and tomato. Thinly slice fresh chilli (if using). Slice lime into wedges. • In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Set aside.
• When the rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pulled chicken, breaking up with a spoon, 1-2 minutes. • Add Tex-Mex spice blend, tomato paste (see ingredients) and remaining garlic paste, cooking until fragrant, 1 minute. • Add the brown sugar and water (for the sauce) and simmer, until slightly reduced, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the chicken mixture looks too dry.
• Meanwhile, combine cucumber, tomato, a generous squeeze of lime juice and a drizzle of olive oil in a medium bowl. Season to taste. • Divide brown rice between bowls. Top with Tex-Mex pulled chicken and tomato salsa. • Tear over herbs and garnish with chilli (if using). Dollop over lime yoghurt. • Serve with any remaining lime wedges. Enjoy!
