Mexican Chicken & Garlic Rice
with Rainbow Slaw & Mayonnaise
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.
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 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
Utensils
Cooking Steps
• 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!
