HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Pulled Chicken & Brown Rice
Tex-Mex Pulled Chicken & Brown Rice

Tex-Mex Pulled Chicken & Brown Rice

with Tomato Salsa & Lime Yoghurt

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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!

Tags:Under 650kcalEasy PrepDietitian approvedSpicy

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

brown rice

1 packet

garlic paste

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

1 bag

baby spinach leaves






fresh chilli (optional)



1 packet

pulled chicken

½ packet

tomato paste

1 bag


1 sachet

Tex-Mex spice blend

1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

3 cup

water (for the rice)

½ tsp

brown sugar

½ cup

water (for the sauce)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2101 kJ
Fat12.5 g
of which saturates3.3 g
Carbohydrate63 g
of which sugars9.4 g
Protein33 g
Sodium994 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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!