Tex-Mex Pulled Chicken & Brown Rice Bowl

Name: Tex-Mex Pulled Chicken & Brown Rice Bowl with Tomato Salsa & Lime Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 200 g Pulled Chicken; 1 sachet Coriander; 1 sachet Tex-Mex Spice Blend; 1 packet Garlic Paste; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Tomato Paste; 1 Lime; 1 Fresh Chilli; 1 packet Brown Rice

with Tomato Salsa & Lime Yoghurt

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

Milk

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

200 g

Pulled Chicken

1 sachet

Coriander

1 sachet

Tex-Mex Spice Blend

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tomato Paste

Lime

Fresh Chilli

1 packet

Brown Rice

Nutrition Values

Calories463 kcal

Energy (kJ)1940 kJ

Fat6.6 g

of which saturates2.1 g

Carbohydrate62.9 g

of which sugars10.3 g

Dietary Fibre7.5 g

Protein32.6 g

Sodium883 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

• 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 long green 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 coriander and garnish with chilli (if using). Dollop over lime yoghurt. • Serve with any remaining lime wedges. Enjoy!