Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta

$Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta$

Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta

Name: Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta Pre-Prepped | Three Steps | Ready in 15
Total time: 14 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Microwavable Basmati Rice; 1 packet Coriander; 1 tin Sweetcorn; 1 Capsicum; 1 sachet Tex-Mex Spice Blend; 1 packet Tomato Paste; 1 Lime; 1 Cucumber; 1 packet Smokey Aioli; 1 packet Fetta Cubes; 1 packet Chickpeas

Pre-Prepped | Three Steps | Ready in 15

4.4

(260)

Get up to $230 off

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, enjoy a bountiful bowl of rice, topped with Tex-Mex flavoured chickpeas & cucumber salsa!

Heads-up - you'll need a microwave for this recipe!

Tags:

Vegetarian

Allergens:

Celery

•Eggs

•Milk

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 Time14 minutes

Cooking Time14 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Microwavable Basmati Rice

1 packet

Coriander

1 tin

Sweetcorn

1

Capsicum

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

1 packet

Tomato Paste

1

Lime

1

Cucumber

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Nutritional Values

Calories660 kcal

Energy (kJ)2760 kJ

Fat25.6 g

of which saturates5.9 g

Carbohydrate75.4 g

of which sugars16.8 g

Dietary Fibre20.3 g

Protein24.3 g

Sodium1790 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Cut lime into wedges • Roughly chop cucumber, then place in a bowl. Add a good squeeze of lime juice. Drizzle with olive oil, then season and toss • Thinly slice capsicum

2

• Heat a frying pan over high heat with a drizzle of olive oil • Drain corn (1/2 large tin for 2P / 1 large tin for 4P) and chickpeas • Cook chickpeas, corn and capsicum until browned, 2-3 mins • Add spice blend, stock powder, tomato paste and a good dash of water. Cook, tossing, until browned, 1-2 mins. Season to taste, then remove from heat

3

• Heat basmati rice in microwave until steaming, 2-3 mins • Add rice to chickpea pan, tossing to coat • Plate up Tex-Mex chickpeas and rice. Top with cucumber salsa • Drizzle with smokey aioli, tear over coriander and crumble over fetta • Serve with remaining lime