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.
1 sachet
Mexican Fiesta Spice Blend
1
Lime
2
Garlic
1 packet
Tomato Salsa
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Brown Rice
1 tin
Sweetcorn
250 g
Beef Mince
1 packet
Mixed Salad Leaves
1
Carrot
• Boil the kettle. Finely chop garlic. Drain sweet corn. • Half-fill a medium saucepan with boiling water. Add brown rice and a pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. Drain. • Return pan to medium heat with a drizzle of olive oil. Cook half the garlic and corn, until fragrant, 1-2 minutes. • Return rice to saucepan stir to combine, and season to taste.
• When the rice has 15 minutes remaining, grate carrot. • Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• In a large bowl, combine carrot, mixed salad leaves and a drizzle of olive oil and white wine vinegar. Season.
If you've swapped to beef mince, cook as stated above.
• Divide corn brown rice between plates. • Top with Tex-mex chicken, salad and garlic yoghurt. • Serve with lime wedges. Enjoy!