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Mexican Recipes

Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta

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

Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta

Pre-Prepped | Three Steps | Ready in 15

Get up to $200 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:

Veggie

Allergens:

Soy

•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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

lime

1

cucumber

1

capsicum

1 tin

sweetcorn

1 sachet

vegetable stock powder

1 packet

tomato paste

1 packet

microwavable basmati rice

(Contains: Soy;)

1 packet

smokey aioli

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

1 bag

coriander

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

chickpeas

1 sachet

Tex-Mex spice blend

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

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2980 kJ

Fat26.3 g

of which saturates6.6 g

Carbohydrate84.8 g

of which sugars17.2 g

Protein25.6 g

Sodium1887 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

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

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