Easy Tex-Mex Chicken & Rice
with Tomato Salsa & Garlic Aioli
A tasty Tex-Mex style bowl that the whole family will love. Fragrant rice adds a ton 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 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
basmati rice
1 sachet
Chicken-Style Stock Powder
2 clove
garlic
1
cucumber
1
tomato
1 bag
baby spinach leaves
1 packet
Diced Chicken
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 basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to saucepan. Add chicken-style stock powder and stir to combine. Set aside.
• Meanwhile, finely chop garlic. Roughly chop the 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.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-5 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.
• Divide the rice between bowls. • Top with Tex-Mex chicken and tomato salsa. • Spoon over garlic aioli to serve.