Tex-Mex Spiced Chicken & Spinach Rice
with Avocado Salsa & Mayo
This colourful Tex-Mex dish ticks every box. With a warming spice blend, plus creamy mayo and speedy rice with spinach stirred through, your tastebuds are fully catered for, as they should be!
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 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
½ packet
enchilada sauce
1
tomato
1
avocado
1 bag
coriander
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
1 pinch
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook basmati rice in boiling water, uncovered, over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add baby spinach leaves, chicken-style stock powder and 1/2 the butter and stir to combine. • Meanwhile, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Combine Tex-Mex spice blend and a drizzle of olive oil in a large bowl. Add chicken and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add enchilada sauce (see ingredients), a pinch of brown sugar, a splash of water and remaining butter. Stir to combine, then toss chicken to coat.
• Meanwhile, roughly chop tomato. Slice avocado in half, scoop out flesh and roughly chop. • In a small bowl, combine tomato, avocado, a pinch of salt and a drizzle of white wine vinegar and olive oil.
• Slice Tex-Mex chicken. • Divide spinach rice between bowls. Top with chicken and any remaining sauce from the pan. • Tear over coriander. Serve with avocado salsa and mayonnaise.