Family-Style Chicken Fajita Bowls
with Garlic Rice, Rainbow Veggies & Sour Cream
Create your perfect bowl for dinner tonight with grilled Tex-Mex chicken, sautéed capiscum and onions, fluffy garlicky rice and all your favourite toppings—like sour cream, cheese and coriander. Fresh, customisable and full of flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Red Onion
1 packet
Coriander
2
Garlic
330 g
Chicken Thigh
1 packet
Light Sour Cream
(Contains: Milk;)
1
Capsicum
1
Tomato
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1 drizzle
white wine vinegar
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati 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 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice capsicum and red onion. • Drain sweetcorn. Finely chop tomato. Tear coriander. • Cut chicken thigh into thin strips. • In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.
• In a medium bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Bring everthing to the table to serve. • Build your own plate with garlic rice, chicken, capsicum, onion, corn, tomato, coriander and light sour cream. Enjoy! • If you've selected an add-on bundle, serve with avocado-lime smash. Enjoy!
