Tex-Mex Chicken & Rice
Includes recyclable aluminum tray
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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°.
