Mexican-Spiced Chicken & Garlic Rice
with Cucumber Salsa, Cheddar Cheese & Sour Cream
Bright, colourful and full of flavour — those are the makings of all the best meals, including this one! With spiced Mexican Fiesta chicken, soothed with a dollop of sour cream and a fresh cucumber salsa dotted with sweetcorn and everything sprinkled in Cheddar cheese, you’ll never want to go back to plain old chicken and rice again.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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. )
½
Brown Onion
1
tomato
1
cucumber
½ tin
sweetcorn
1 packet
chicken breast
1 packet
sour cream
(Contains Milk; )
3 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
1 drizzle
white wine vinegar
¼ cup
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous 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 the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion (see ingredients). • In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add it to the pickling liquid with just enough water to cover onion. Set aside. • Roughly chop tomato and cucumber. Drain sweetcorn (see ingredients).
• In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper and mix well. • Add tomato, cucumber and sweetcorn. Set aside.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. • Cut chicken breast into 2cm strips. In a second medium bowl, combine Mexican Fiesta spice blend, the remaining garlic and a drizzle of olive oil. Season with salt. • Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until golden and cooked through, 3-4 minutes.
• Drain pickled onion. • Divide garlic rice between bowls. Top with Mexican-spiced chicken, cucumber salsa and pickled onion. • Sprinkle over shredded Cheddar cheese and serve with sour cream. Enjoy!