Tex-Mex Chicken & Rice

Name: Tex-Mex Chicken & Rice Includes recyclable aluminum tray
Total time: 45 min
Yield: 2
Cuisine: Central America
Ingredients: 2 unit Oven-Ready Aluminum Trays; 1 unit Black Beans; 1 unit Tex-Mex Paste; 1 tablespoon Fajita Spice Blend; ¼ ounce Cilantro; 1 unit Chicken Stock Concentrate; ¾ cup White Rice; 3 tablespoon Sour Cream; 10 ounce Chicken Cutlets; Salt; Pepper; Olive Oil; Sugar; Butter

Includes recyclable aluminum tray

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This Mexican-inspired dish comes together with minimal prep and a breezy cleanup, thanks to our oven-ready trays. You’ll season chicken with a blend of fajita-style spices and set atop saucy black beans. In a second tray, buttery Tex-Mex-spiced rice bakes alongside. Assemble your perfect bowls, top with sour cream and fresh cilantro, then toss the trays!

Tags:

Easy Prep

•New

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Oven-Ready Aluminum Trays

1 unit

Black Beans

1 unit

Tex-Mex Paste

1 tablespoon

Fajita Spice Blend

¼ ounce

Cilantro

1 unit

Chicken Stock Concentrate

¾ cup

White Rice

3 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories910 kcal

Fat28 g

Saturated Fat12 g

Carbohydrate102 g

Sugar6 g

Dietary Fiber9 g

Protein49 g

Cholesterol150 mg

Sodium1460 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Can Opener

•Paper Towel

Instructions

PDF

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Place beans and their liquid, 1 TBSP butter, a pinch of salt, and pepper in one oven-ready tray (for 4, divide ingredients evenly between two trays, using 1 TBSP butter and a pinch of salt for each tray). • Pat chicken* dry with paper towels. Season all over with Fajita Spice Blend, salt, and pepper. Top bean mixture with chicken. Drizzle with olive oil.

• In remaining oven-ready tray, combine rice, Tex-Mex paste, stock concentrate, 11⁄4 cups water, 1 TBSP butter, and 1⁄2 tsp sugar (for 4 servings, divide ingredients evenly between remaining two trays, using 11⁄4 cups water, 1 TBSP butter, and 1⁄2 tsp sugar for each tray). Stir to combine. Season lightly with salt and pepper.

• Cover oven-ready trays tightly with aluminum foil. Place trays side by side on top rack and bake until chicken is cooked through and rice is tender, 30-35 minutes. (For 4 servings, place rice on top rack and chicken on middle rack.) TIP: Placing trays on a baking sheet makes transferring to the oven easier! • Meanwhile, pick cilantro leaves from stems.

• Carefully remove foil from oven-ready trays (watch out for steam!). • Transfer chicken to a cutting board. Let rest 5 minutes, then slice crosswise. Gently fluff rice with a fork. • Divide chicken, beans, and rice between plates in separate sections. Drizzle everything with sour cream; sprinkle with cilantro. Serve.

Poultry is fully cooked when internal temperature reaches 165°.