Tex-Mex Chicken Burrito Bowl & Avocado Crema
with Charred Corn Salsa & Cheddar Cheese
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
With Australian Avocados on your kitchen bench, you AVO-CAN-DO so much more at mealtime. Sliced, diced, or smashed, they are the ultimate "double positive", delivering a delicious and nutritious balance to bold flavours and doubling the goodness on your plate. This versatile star is the key to elevating every bite of tonight's loaded chicken burrito bowl!
Ingredients
1
Avocado
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Chicken Breast Strips
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop tomato. Roughly chop coriander leaves. Drain sweetcorn. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a large bowl, combine Tex-Mex spice blend (see ingredients), remaining garlic and a drizzle of olive oil. Season with salt and pepper, then add chicken breast strips, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Top with tomato and coriander. Drizzle with olive oil. Season, then toss to coat. TIP: Cover the pan with a lid if the kernels are "popping" out
• Slice avocado (see ingredients) in half, then scoop out the flesh. Transfer to a small bowl, then mash with a fork. Add light sour cream. Stir to combine, then season to taste. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. Transfer to a plate. TIP: For a smoother crema, use a food processor or stick blender. TIP: The chicken is cooked when it is no longer pink inside.
• Divide garlic rice between bowls. Top with Tex-Mex chicken, charred corn salsa and avocado crema. • Sprinkle with shredded Cheddar cheese. Enjoy! Little cooks: Show them how it's done by building the burrito bowls!
