Mexican Smashed Bean & Chicken Rice Bowl
with Cucumber Salsa & Pickled Onion
Say hello to the king of chicken and veggie bowls! There's nutrient-packed cannellini beans that are wholesome and filling, garlic rice and cucumber salsa, plus a sublime helping of cheesy goodness and a sprinkling of toasted pumpkin seeds for extra crunch. Enjoy!
We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
3 clove
garlic
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
½
Onion
1 packet
Pumpkin Seeds (Pepitas)
2
radish
1
cucumber
1 packet
coriander
1 packet
baby leaves
1 tin
cannellini beans
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
sour cream
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
¾ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion. • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside.
• Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside. • Finely chop radish, cucumber and coriander. • In a medium bowl, add radish, cucumber, coriander and a drizzle of olive oil, then season with salt and pepper. Toss to combine and set aside. • Roughly chop baby leaves. Drain and rinse half the cannellini beans. Cut chicken breast into 2cm chunks.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook cannellini beans, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste, the remaining garlic and remaining butter and cook until fragrant, 1 minute. • Add water (for the sauce) and simmer until thickened, 2-3 minutes.
• Using a potato masher or fork, lightly mash cannellini beans until some of them have broken up and sauce has thickened. Season to taste.
TIP: Add a splash more water if the cannellini beans mixture looks too thick.
• Drain pickled onion. Stir baby leaves through garlic rice. • Divide garlic rice between bowls. Top with Mexican smashed cannellini beans, chicken, cucumber salsa, pickled onion and sour cream. • Sprinkle over shredded Cheddar cheese and toasted pumpkin seeds to serve. Enjoy!