Tex-Mex-Style Chicken
with Spiced Tomato-Chickpea Rice & Scallion Crema
- Milk
Bold, savory flavors abound in this hearty meal. You’ll sear Southwest-spiced pork filets to develop a flavorful crust, then roast to tender perfection. Serve them over a bed of seasoned rice studded with chickpeas and fresh tomato, and finish with a drizzle of homemade scallion crema over the top for a cooling finish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chickpeas
½ cup
Jasmine Rice
½ tablespoon
Fajita Spice Blend
1 unit
Tomato
10 ounce
Chicken Cutlets
2 unit
Scallions
½ unit
Tex-Mex Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain and rinse chickpeas.
• Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium- high heat. Add scallion whites and half the Tex-Mex paste (all for 4) and cook, stirring, until softened, 30-60 seconds. • Stir in rice and 3⁄4 cup water (1 1⁄2 cups for 4); bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 4.
• Pat pork* dry with paper towels; season all over with half the Fajita Spice Blend (all for 4 servings) and salt. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board; tent with foil to keep warm.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)
• Fluff rice with a fork; stir in tomato and chickpeas. Taste and season with salt and pepper if desired.
• In a small bowl, combine sour cream and scallion greens. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Thinly slice pork crosswise. • Divide rice between shallow bowls; top with pork. Drizzle crema over pork and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it lacking flavor; consider adding extra seasoning or a zesty sauce for more oomph 🌶️.
- Ease of prep: Warming chickpeas and tomatoes before mixing with rice improved the dish for one cook.
- Suggestions: Try roasting the chickpeas for better texture, or substitute with corn or other beans for variety.
- Portions: The dish was filling, though some felt there were too many chickpeas; consider reducing the amount.
Reviews from our home cooks
This one isn't spicy and the flavor is amazing! Definitely a new favorite.
Now my children only like rice this way with lime and butter! That's a win for me
Had full chicken breasts versus chicken breast pieces which is much appreciated and will get me to order more from Hello Fresh vs other options
Needed an additional sauce, either more sour cream or some kind of lime cilantro aioli
Uncooked chickpeas were weird. I put them in the oven for awhile, but still tasted just okay.
Chicken was sent instead of pork, but it was a good meal
The green beans were the best quality since being a Hello Fresh customer! Kudos to the buyer! Thank you.
