Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta
Pre-Prepped | Three Steps | Ready in 15- Celery
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
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!*
Ingredients
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
Cooking Steps
• 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
• 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
• 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
