Smokey Fetta Loaded Corn Cob, Chicken & Mexican Rice

Name: Smokey Fetta Loaded Corn Cob, Chicken & Mexican Rice with Coriander
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 leek; 1 packet baby spinach leaves; 20 g butter; 1 packet tomato paste; 1 sachet Mexican Fiesta spice blend; 2 cob corn; 1 packet basmati rice; 1.5 cup water; ½ packet vegetable stock pot; 1 packet Smokey Aioli; 1 packet Fetta Cubes; 1 packet coriander; 1 packet chicken tenderloins

with Coriander

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These loaded corn cobs are quickly becoming HelloFresh royalty. Roasted with Mexican spice, then loaded with smokey aioli and fetta, you’ll have the tastiest accompaniment to a veggie-loaded rice that has its own spicy kick!

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

leek

1 packet

baby spinach leaves

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

2 cob

corn

1 packet

basmati rice

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

½ packet

vegetable stock pot

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

coriander

1 packet

chicken tenderloins

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

Nutritional Values

Energy (kJ)3659 kJ

Calories875 kcal

Fat36.8 g

of which saturates12.3 g

Carbohydrate110.6 g

of which sugars26 g

Dietary Fibre25.9 g

Protein24.2 g

Sodium1742 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lidded saucepan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. • Cook leek until softened, 4-5 minutes. • Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook, until fragrant, 1 minute.

• Meanwhile, cut corn cobs in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt, a pinch of Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

• To pan with leek, add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • When rice has 10 minutes remaining, season chicken tenderloins with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: The rice will finish cooking in its own steam so don't peek!

• To pan with rice, stir in chopped spinach, until combined. • Divide Mexican spiced rice between bowls. Top with roasted corn cobs and chicken. Drizzle over smokey aioli. Crumble over fetta cubes. • Tear over coriander. Enjoy!