with Green Beans and Soured Cream
Looking for a super quick and tasty midweek dinner option? Try cooking up our Speedy Smoky Chicken and Rice in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Green Beans
80 grams
Basmati Rice
150 grams
Diced British Chicken Breast
240 grams
Peri Peri Seasoning
1 sachet(s)
Tomato Puree
30 grams
Vegetable Stock Paste
10 grams
Smoky Base Paste
1 sachet(s)
Soured Cream
75 grams
Butter
20 grams
Honey
1 tbsp
Water for the Sauce
100 milliliter(s)
- Boil a half-full kettle.
- Trim the green beans. Cut into thirds.
- Pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
Boil the rice, 10-12 mins. - Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and beans, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
- Next, add the peri peri seasoning and tomato puree to the chicken. Stir-fry, 1 min.
- Stir in the veg stock paste, smoky base paste, butter, honey and water for the sauce (see pantry for all three).
- Bring to a boil. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Add the rice to the chicken. Stir well to coat. Taste and season with salt and pepper if needed.
- Share between your bowls. Top with the soured cream.
Enjoy!
2744
kJ
Energy (kJ)
656
kcal
Energy (kcal)
19.8
g
Fat
10.4
g
of which saturates
79.8
g
Carbohydrate
13.1
g
of which sugars
4.8
g
Dietary Fibre
42
g
Protein
2.79
g
Salt
with Green Beans, Baby Spinach, Soured Cream and Lime
with Green Beans, Baby Spinach, Soured Cream and Lime
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
