Mexican Chicken & Garlic Rice

Name: Mexican Chicken & Garlic Rice with Rainbow Slaw & Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 40 g butter; 1.5 cup water; drizzle white wine vinegar; 1 clove Garlic; 1 packet Basmati Rice; 1 packet Chicken Breast; 1 sachet Mexican Fiesta Spice Blend; ½ packet Enchilada Sauce; 1 packet Slaw Mix; 1 packet Mayonnaise; 1 tin Sweetcorn

with Rainbow Slaw & Mayonnaise

Get up to $200 off!

If you're craving something quick and crunchy, but something that also packs a bit of heat, we present to you our newest rice bowl. Lay fluffy garlic rice as the base of this bowl, then load up some unbeatable charred corn slaw, enchilada-glazed beef and mayonnaise to serve.

Tags:

Spicy

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

Garlic

1 packet

Basmati Rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Chicken Breast

1 sachet

Mexican Fiesta Spice Blend

½ packet

Enchilada Sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Slaw Mix

1 packet

Mayonnaise

(Contains: Eggs;)

1 tin

Sweetcorn

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

1.5 cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3243 kJ

Calories775 kcal

Fat32.9 g

of which saturates13.2 g

Carbohydrate72.1 g

of which sugars8.7 g

Dietary Fibre10.6 g

Protein43.2 g

Sodium1100 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop garlic. Slice chicken breast into thin strips. • In a medium saucepan, melt half the butter with a dash of olive oil over a medium heat. Add garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, roughly chop baby spinach leaves. Drain sweetcorn. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. In a medium bowl, combine chicken, Mexican Fiesta spice blend, a pinch of salt, a drizzle of olive oil and set aside. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Add enchilada sauce (see ingredients) and a splash of water and cook until slightly thickened, 1 minute. • Remove pan from heat, add remaining butter and stir until combines. Season to taste.

• To the bowl with corn, add slaw mix, spinach, a pinch of salt, a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • Divide garlic rice and charred corn slaw between bowls. Top with Mexican chicken and spoon over any remaining sauce. Serve with mayonnaise. Enjoy!