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Spicy Mexican Rice & Spinach Falafel

Spicy Mexican Rice & Spinach Falafel

with Charred Corn Salsa & Chipotle Sour Cream

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Imagine a bed of rice infused with the Mexican flavours you love, then topped with spinach falafel and a refreshing corn, cucumber and tomato salsa. Now stop imagining, because here it is!

Tags:Naturally Gluten-FreeVeggie
Allergens:MilkSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

brown onion

2 clove

garlic

1 sachet

Tex-Mex spice blend

(May be present Gluten)

½ sachet

tomato paste

1 cube

vegetable stock

1

basmati rice

(May be present Gluten, Tree Nuts, Milk, Peanuts, Sesame, Soy)

1

sweetcorn

1

cucumber

1

tomato

½

lime

1

sour cream

(ContainsMilk)

1

mild chipotle sauce

(ContainsSoy)

1

spinach falafel

(May be present Sesame, Egg)

1

coriander

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

1

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3221 kJ
Fat41.7 g
of which saturates12.9 g
Carbohydrate88 g
of which sugars21.4 g
Dietary Fiber0 g
Protein21.6 g
Cholesterol0 mg
Sodium2702 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the brown onion and garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the onion and garlic and cook, stirring, until softened, 3-4 minutes. Add the Tex-Mex spice blend, tomato paste (see ingredients) and vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

2

Add the basmati rice and water (for the rice) to the saucepan and stir to combine. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, drain the sweetcorn. Finely chop the cucumber and tomato. Zest the lime to get a generous pinch, then cut into wedges. Heat a large frying pan over a high-heat. Cook the corn kernels until lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

4

Add the cucumber, tomato and a drizzle of olive oil to the corn. Season with salt and pepper and toss to combine. In a small bowl, combine the sour cream, a squeeze of lime juice, lime zest, the water (for the sauce) and mild chipotle sauce. TIP: If you're not keen on spice, don't add all the chipotle sauce!

5

Using your hands, break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel and season with salt and pepper.

6

Roughly chop the coriander. Divide the spicy Mexican rice between bowls. Top with the charred corn salsa and spinach falafel. Drizzle over the chipotle sour cream. Garnish with coriander. Serve with any remaining lime wedges.