Easy Mexican-Style Chicken & Baked Rice
with Sweetcorn & Sour Cream
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Never underestimate how delicious chicken and rice can be; you just need to add the right flavours and use cooking techniques that bring out their best features. Here, you'll do that by baking the rice so it soaks up the rich Mexican-inspired flavours, and cooking the chicken in the pan along with the remaining spice blend, which adds a lovely char that adds to the deliciousness.
Ingredients
1 tin
sweetcorn
1 packet
garlic paste
1 packet
tomato paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 sachet
chicken-style stock powder
1 packet
chicken tenderloins
1 packet
Light Sour Cream
(Contains: Milk;)
1 bag
Broccoli & Carrot Mix
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Drain sweetcorn. • Heat a large frying pan over a high heat with a drizzle of olive oil. • Add broccoli & carrot mix and corn and cook, stirring, until tender, 3-4 minutes.
• To a baking dish, add the veggies, garlic paste, tomato paste, basmati rice, 1/2 the Tex-Mex spice blend, chicken-style stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people). Season with salt and pepper. Stir to combine. • Cover with foil and bake until the rice is tender and the liquid is absorbed, 25-30 minutes.
• When the rice has 15 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken tenderloins and remaining Tex-Mex spice blend until browned and cooked through, 3-4 minutes each side.
• Add the butter to the rice and stir to combine. • Divide Mexican-style rice and chicken between bowls. Top with the sour cream to serve. Enjoy!
TIP: If the rice is dry, add a splash of water and stir through.
