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Smokey Fetta Loaded Corn Cob, Chicken & Mexican Rice
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Smokey Fetta Loaded Corn Cob, Chicken & Mexican Rice

Smokey Fetta Loaded Corn Cob, Chicken & Mexican Rice

with Coriander

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
Egg

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

1

leek

1 packet

baby spinach leaves

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

2 cob

corn

1 packet

basmati rice

½ packet

vegetable stock pot

1 packet

Smokey Aioli

1 packet

Fetta Cubes

1 packet

coriander

1 packet

chicken tenderloins

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

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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

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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!

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