Cheesy Mexican Chicken Bake
with Veggies and Zesty Rice- Mustard
- Milk
- Peanuts
- Tree nuts
- Milk
- Mustard
- Fish
- Sulphites
- Egg
- Sesame
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Diced chicken breast • Basmati rice • Sweet bell pepper • Yellow onion • Thaw-friendly corn (corn, modified vinegar) • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Ingredients
340 g
Chicken Breast, Diced
¾ cup
Basmati Rice
(May be present: Peanuts, Tree nuts, Milk, Mustard, Fish, Sulphites, Egg, Sesame, Soy, Wheat, Crustaceans)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
113 g
Yellow Onion, chopped
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Chicken Broth Concentrate
113 g
Corn Kernels
1 unit(s)
Lime
1 unit(s)
Green Onion
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1/2 tbsp (1 tbsp) oil, rice and corn. Cook, stirring occasionally, for 1-2 min or until fragrant.
- Add broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining into wedges.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Season with salt and pepper.
- To a large bowl, add chicken, peppers, onions, Mexican Seasoning, Tex-Mex Paste and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper. Toss to coat.
- To the pan, add chicken and veggies. Cook, stirring occasionally, for 3-4 min. Transfer pan to the oven. Sprinkle cheese over top. Roast for 2-3 min until chicken is cooked through.**
- To the rice, add lime zest and 1 tbsp (2 tbsp) butter.
- Divide rice between plates.
- Top with chicken and veggies.
- Top with green onions.
- Serve remaining lime wedges on the side.
