Easy Tex-Mex Chicken & Rapid Rice
with Tomato Salsa & Garlic Aioli
A tasty Tex-Mex style rice bowl that the whole family will love. Fragrant rice adds a tonne of flavour to the base of this dish and you’ll love this marinade for the diced chicken. Quick and easy, who could resist!
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!
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
2 clove
garlic
1
cucumber
1
tomato
1 bag
salad leaves
1 packet
chicken breast
½ packet
tomato paste
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain rice, then return to the saucepan. Add chicken-style stock powder and stir to combine. Set aside.
• Meanwhile, finely chop garlic. Roughly chop cucumber, tomato and salad leaves. • In a large bowl, combine cucumber, tomato, salad leaves 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.
• Divide rapid rice between bowls. • Top with Tex-Mex chicken and tomato salsa. • Spoon over garlic aioli to serve.