Cheesy Taco Rice With Chipotle Soured Cream & Extra Chicken
Double up on your weekly cheese fix. You'll sizzle pepper and black beans in garlic, cumin and smoked paprika before stirring through your rice. Top with tangy feta, grated cheese and a dollop of chipotle sour cream.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Now let's get started!
Take your chicken out of the fridge, open the packet and let it air
Heat a large, wide-based pan (preferably non-stick, with a matching lid), over a medium-high heat with a drizzle of vegetable oil
Once hot, add your chicken breast portion and cook for 3 min on each side or until golden, add a couple of splashes of water to the pan and cover with a lid, cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)
Boil half a kettle
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil
Once hot, add the sliced pepper and cook for 2-3 min or until starting to soften
While the pepper is cooking, drain and rinse your black beans
Once the pepper has slightly softened, add the drained black beans to the pan with your roasted garlic paste, ground cumin and ground smoked paprika
Give everything a good mix up, season with a pinch of salt and pepper and cook for 1-2 min or until fragrant
Squeeze your pouch[es] of cooked white long grain rice to separate the grains
Add your tomato paste to the pan with 80ml [105ml] [130ml] boiled water, your cooked white long grain rice and your vegetable stock mix
Mix it all together and cook for 3-4 min or until the rice is warmed through – this is your taco rice
While the rice is cooking, grate your cheddar cheese
Crumble your feta roughly
Trim, then slice your spring onion[s] roughly
Top the taco rice with the crumbled feta and grated cheese and cook for a final 1 min or until the cheese has slightly melted – this is your double cheese taco rice
Meanwhile, add your soured cream to a small bowl with your chipotle paste (can't handle the heat? Go easy!)
Stir once or twice to swirl the chipotle paste through the soured cream – this is your chipotle soured cream
Slice the cooked chicken finely on a clean board
Serve the sliced chicken breast with the double cheese taco rice to the side
Dollop the chipotle soured cream over the top and garnish with the sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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