Smokey Fetta Loaded Corn Cob & Mexican Rice
with Coriander
These loaded corn cobs are quickly becoming HelloFresh royalty. Roasted with Mexican spice, then loaded with smokey aioli and fetta, you’ll have the tastiest accompaniment to a veggie-loaded rice that has its own spicy kick!
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.
Ingredients
1
leek
1 packet
baby spinach leaves
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
2 cob
Corn
1 packet
Basmati Rice
(May be present: Wheat, Gluten, Soy. )
½ packet
vegetable stock pot
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook until fragrant, 1 minute.
• Meanwhile, place corn cobs on a lined oven tray. • Drizzle with olive oil, season with salt, sprinkle with a pinch of the reserved Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. TIP: Cut the corn cobs in half before cooking for easier eating.
• To pan with leek, add basmati rice, the water and vegetable stock pot (see ingredients), stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• To pan with rice, stir in chopped spinach until combined. • Divide Mexican rice between bowls. Serve with roasted corn cobs. • Drizzle smokey aioli and crumble fetta cubes over corn. • Tear over coriander to serve. Enjoy