Tex-Mex Chicken & Brown Rice Burrito Bowl
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Tex-Mex Chicken & Brown Rice Burrito Bowl

with Charred Corn Salad, Tomato Salsa & Garlic Yoghurt

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

garlic

1

brown rice

1

carrot

1

sweetcorn

1

mixed salad leaves

1

chicken mince

1

Tomato Salsa

(May be present: Milk, Egg, Cashew, Walnut, Almond, Macadamia. )

1

coriander

Not included in your delivery

olive oil

white wine vinegar

brown sugar

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Nutritional Values

Energy (kJ)2158 kJ
Calories0 kcal
Fat7.7 g
of which saturates2.4 g
Carbohydrate66.9 g
of which sugars15.9 g
Dietary Fibre0 g
Protein39.4 g
Cholesterol0 mg
Sodium960 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Finely chop garlic. • Half-fill a medium saucepan with boiling water. Add brown rice and a pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. Drain. • Return pan to medium heat with a drizzle of olive oil. Cook 1/2 the garlic, until fragrant, 1-2 minutes. • Return rice to saucepan and stir to combine.

2

• When rice has 15 minutes remaining, grate carrot. • Drain sweetcorn.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

4

• Return frying pan to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Add carrot, mixed salad leaves and a drizzle of olive oil and white wine vinegar. Toss to combine. Season.

TIP: Cover the pan with a lid if the kernels are “popping” out.

5

• Return frying pan over high heat with a drizzle of olive oil. • Cook chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-mex spice blend and cook, until fragrant, 1 minute. • Remove from heat and stir through tomato salsa and the brown sugar, until combined. Season to taste.

6

• Divide brown rice between plates. • Top with Tex-mex chicken, charred corn salad and garlic yoghurt. • Tear over coriander to serve. Enjoy!