Mexican Chicken & Garlic Rice
with Cherry Tomato Salsa & Mini Corn Cobs
One of the best part of Mexican for dinner is getting to pick and choose between all the yummy bits! This bowl has garlic-infused rice plus spiced tender chicken pieces, a fresh and bright cherry tomato salsa and mini corn cobs. The hardest part of the meal is choosing what bite to eat first!
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
6 clove
garlic
2 packet
basmati rice
1 punnet
cherry tomatoes
1 bag
coriander
1 unit
cucumber
1 unit
lemon
1 sachet
Mexican Fiesta spice blend
1 packet
chicken breast
2 unit
corn
(May be present Milk, Soy, Sesame. )
1 block
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
3 cup
water
½ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the 1/2 the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water, and the salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, bring a large saucepan of salted water to the boil. Slice the cherry tomatoes in half. Roughly chop the coriander. Chop the cucumber into 1cm chunks. Zest and juice the lemon. Grate the Cheddar cheese. In a medium bowl, combine the Mexican Fiesta spice blend, remaining garlic, 1/2 the lemon juice, 1/2 the lemon zest and a drizzle of olive oil. Cut the chicken breast into 1cm strips. Add the chicken and toss to coat. Set aside. SPICY! If you or the kids are extra sensitive to chilli, feel free to use less spice blend!
Slice the corn cobs in half. TIP: Using a sharp knife, score around the centre of the corn cob, then use your hands to snap in half. Place the corn cobs into the pan of boiling water. Cook for 5 minutes or until tender and bright yellow. Drain.
While the corn is cooking, combine the remaining lemon juice and zest and 4 tsp olive oil in a medium bowl. Season with salt and pepper and mix well. Add the cucumber, cherry tomatoes and coriander. Just before serving, toss to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add 1/2 the chicken and cook, tossing, for 4-5 minutes or until golden and cooked through. Transfer to a plate and repeat with the remaining chicken.
Divide the garlic rice between bowls. Top with the corn cobs (spread with a little butter if you like!) and chicken. Spoon over any remaining pan juices and resting juices from the chicken. Top with the grated Cheddar cheese and cherry tomato salsa.