Tex-Mex Chicken & Brown Rice
with Charred Corn Salad, Tomato Relish & Garlic Yoghurt
Give juicy chicken mince some heat with our Tex-Mex spice blend and you have a flavourful protein for a calorie conscious burrito bowl. The garlic-infused brown rice is so fluffy and flavourful, you won't even miss the white rice.
This recipe is under 650kcal per serving.
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.
Ingredients
2 clove
garlic
1 packet
brown rice
1
carrot
1 tin
sweetcorn
1 bag
mixed salad leaves
1 packet
chicken mince
1 packet
Tomato Relish
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• 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 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.
• When rice has 15 minutes remaining, grate carrot. • Drain sweetcorn.
• 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.
• 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.
• Return frying pan to 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 the heat and stir through tomato relish and the brown sugar, until combined. Season to taste.
• Divide brown rice between plates. • Top with Tex-mex chicken, charred corn salad and garlic yoghurt. • Tear over coriander to serve. Enjoy!