Mexican Chickpea Fried Rice

Name: Mexican Chickpea Fried Rice with Cheddar, Chipotle Sour Cream & Jalapeños
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1.5 cup water; 1 packet basmati rice; 1 sachet vegetable stock powder; 2 clove garlic; 1 carrot; 1 capsicum; 1 bunch spring onion; 1 tin chickpeas; 1 tin sweetcorn; 1 packet Light Sour Cream; 1 tub mild chipotle sauce; 1 tomato; 1 bag coriander; ½ lemon; 1 packet pickled jalapeños; 1 sachet Mexican Fiesta spice blend; 1 packet Cheddar cheese

with Cheddar, Chipotle Sour Cream & Jalapeños

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You thought you knew fried rice, but then we made it Mexican! This one is brimming with hearty chickpeas, vibrant veggies and Mexican spices for some heat. Top with cheese, a refreshing coriander-spiked salsa and a dollop of the cooling sour cream.

Unfortunately, this week’s black beans were in short supply, so we’ve replaced them with chickpeas. Don’t worry, the recipe will be just as delicious!

Tags:

Veggie

•Spicy

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Soja

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 sachet

vegetable stock powder

2 clove

garlic

carrot

capsicum

1 bunch

spring onion

1 tin

chickpeas

1 tin

sweetcorn

1 packet

Light Sour Cream

1 tub

mild chipotle sauce

tomato

1 bag

coriander

lemon

1 packet

pickled jalapeños

1 sachet

Mexican Fiesta spice blend

1 packet

Cheddar cheese

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Values

Energy (kJ)3397 kJ

Fat25.5 g

of which saturates11.6 g

Carbohydrate103.5 g

of which sugars20.5 g

Protein28.6 g

Sodium2088 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the water and bring to the boil. Add basmati rice and vegetable stock powder, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan 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!

SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat! Meanwhile, finely chop garlic. Finely chop capsicum. Grate the carrot. Thinly slice spring onion. Drain and rinse chickpeas. Drain the sweetcorn. In a small bowl, combine light sour cream and mild chipotle sauce.

Roughly chop tomato and coriander. Slice lemon into wedges. In a medium bowl, combine tomato, coriander and a squeeze of lemon juice. Drizzle with olive oil, then toss to combine. Season with salt and pepper to taste.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and corn, tossing, until almost tender, 3-4 minutes. Add carrot and chickpeas and cook until softened, 2-3 minutes.

SPICY! You might find the spice blend hot! Add less if you're sensitive to heat.

Add garlic, Mexican Fiesta spice blend and another drizzle of olive oil to the pan and cook, tossing, until fragrant, 1 minute. Add cooked rice and spring onion and cook, stirring, until tender, 2 minutes. Season to taste.

Divide Mexican chickpea fried rice between bowls. Sprinkle with shredded Cheddar cheese and pickled jalapeños (if using). Top with chipotle sour cream and tomato salsa. Serve with any remaining lemon wedges.