Mexican Chicken & Garlic Rice
with Corn Salsa & Sour Cream
Looking for an easy way to spice up rice? We like to add butter and garlic to infuse it with flavour. Give it a go, and serve it with Mexican-style chicken and a corn salsa for a no-fuss dinner that ticks all the boxes.
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.
Ingredients
4 clove
garlic
2 packet
basmati rice
1 cob
corn
2 unit
tomato
1 unit
cucumber
1 bag
coriander
1 packet
chicken tenderloins
1.5 sachet
Tex-Mex spice blend
1 sachet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
tbs
olive oil
40 g
butter
3 cup
water
½ tsp
salt
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. While the rice is cooking, slice the kernels off the corn cob. Finely chop the tomato and cucumber. Roughly chop the coriander. Cut the chicken tenderloin into 1cm-thick chunks. In a medium bowl, combine the chicken, 1 1/2 sachets Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.
Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. Return the chicken to the pan, add the enchilada sauce and stir until heated through.
To the bowl with the charred corn, add the tomato, cucumber and coriander. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.
Divide the garlic rice between bowls and top with the Mexican chicken. Spoon over any sauce remaining in the pan. Top with the corn salsa, a dollop of sour cream and a sprinkling of shredded Cheddar cheese.
