Tex-Mex Chicken & Brown Rice
with Charred Corn Salad, Tomato Relish & Garlic Yoghurt
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Soy
Give juicy chicken mince some heat with our Tex-Mex spice blend and you have a flavourful protein for a calorie conscious burrito bowl. The garlic-infused brown rice is so fluffy and flavourful, you won't even miss the white rice. This recipe is under 650kcal per serving.
Ingredients
2 clove
garlic
1 packet
brown rice
1
carrot
1 tin
sweetcorn
1 bag
mixed salad leaves
1 packet
chicken mince
1 packet
Tomato Relish
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains: Milk)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tsp
brown sugar
Utensils
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 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 to 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 the heat and stir through tomato relish 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish tasty and well-spiced, though some felt it lacked flavour and could benefit from a little extra seasoning.
- Ease of prep: Quick and straightforward to put together, with minimal washing up — a great weeknight option.
- Suggestions: Adding fresh chilli, crushed corn chips, avocado, or extra veg like capsicum and red onion can lift the dish noticeably. Some felt a proper salad dressing worked better than vinegar alone, and swapping butter for oil in the rice added a nice richness.
- Leftovers: Reheats well the next day, with several customers noting the flavours tasted even better at lunch.
- Portions: Some found the chicken mince portion on the smaller side, and a few noted the brown rice serving felt slightly less generous than white rice.
- Brown rice: Opinions were mixed — some loved the nutty flavour and lighter feel, while others found it dry or too plain. Note that it can take closer to 50 minutes to cook rather than the suggested 25–30 minutes.
