with Green Beans, Baby Spinach, Soured Cream and Lime
Ready in just 15 minutes, this Super Quick Smoky Chicken and Rice is full of flavour. Whilst peri peri gives some of the flavour, we're also using smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish.
Allergens
Utensils
Tags
Green Beans
80 grams
Lime
1 unit(s)
Basmati Rice
150 grams
Diced British Chicken Breast
480 grams
Peri Peri Seasoning
1 sachet(s)
Tomato Puree
30 grams
Chicken Stock Paste
10 grams
Smoky Base Paste
1 sachet(s)
Baby Spinach
40 grams
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. Cut the lime into wedges.
- 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 chicken 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 spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the rice to the chicken. Squeeze in some lime juice from the lime wedges and mix well to coat.
- Taste and season with salt and pepper if needed.
- Share between your bowls. Top with the soured cream and lime wedges.
Enjoy!
3312
kJ
Energy (kJ)
792
kcal
Energy (kcal)
21.9
g
Fat
11.1
g
of which saturates
80.1
g
Carbohydrate
13.3
g
of which sugars
5.1
g
Dietary Fibre
69.5
g
Protein
2.78
g
Salt
with Green Beans, Baby Spinach, Soured Cream and Lime
