Tex-Mex Chickpeas & Rice with Cucumber Salsa & Fetta
Pre-Prepped | Three Steps | Ready in 15
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!
This recipe is under 650kcal per serving.
Heads-up - you'll need a microwave for this recipe!
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
1
lime
1
cucumber
1
capsicum
1 tin
sweetcorn
1 tin
chickpeas
1 sachet
vegetable stock powder
1 packet
tomato paste
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 bag
coriander
1 packet
Fetta Cubes
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Cut lime into wedges • Roughly chop cucumber, then transfer to 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