Tex-Mex Chicken & Brown Rice Burrito Bowl
with Charred Corn Salad, Tomato Salsa & Garlic Yoghurt
- Milk
- Eggs
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
Ingredients
2
garlic
1
brown rice
1
carrot
1
sweetcorn
1
mixed salad leaves
1
chicken mince
1
Tomato Salsa
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1
coriander
Not included in your delivery
olive oil
white wine vinegar
brown sugar
Cooking Steps
• Boil the kettle. Finely chop garlic. • 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 1/2 the garlic, until fragrant, 1-2 minutes. • Return rice to saucepan and stir to combine.
• When rice has 15 minutes remaining, grate carrot. • Drain sweetcorn.
• 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.
• Return frying pan to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Add carrot, mixed salad leaves and a drizzle of olive oil and white wine vinegar. Toss to combine. Season.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan over high heat with a drizzle of olive oil. • Cook chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-mex spice blend and cook, until fragrant, 1 minute. • Remove from heat and stir through tomato salsa and the brown sugar, until combined. Season to taste.
• Divide brown rice between plates. • Top with Tex-mex chicken, charred corn salad and garlic yoghurt. • Tear over coriander to serve. Enjoy!
