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Cajun Spiced Chicken and Bean Stew

with Cheese and Quick Rice
Anushka Magan
Anushka MaganUpdated on November 04, 2025
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Calories
: 
649 kcal
Protein
: 
48.6g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

1 sachet(s)

Cajun Spice Mix

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

150 grams

Basmati Rice

30 grams

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water

1 tbsp

Honey

Energy (kJ)2714 kJ
Energy (kcal)649 kcal
Fat9.2 g
of which saturates4.3 g
Carbohydrate91.1 g
of which sugars11.6 g
Dietary Fibre2.1 g
Protein48.6 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Medium Saucepan
•Box Grater

Instructions

1
  • Boil a half-full kettle.
  • Meanwhile, drain the mixed beans. 
2
  • In a saucepan, combine the passata, Cajun spice mix, red wine stock paste, beans, chicken, water and honey (see pantry for both).
  • Bring to the boil, lower the heat and cook for 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
  • Meanwhile, pour the boiled water from the kettle into another saucepan with 0.25 tsp salt on high heat. 
  • Boil the rice, 10-12 mins.
  • Grate the cheese. 

 

4
  • Once the stew is ready, season with salt and pepper.
  • Stir in a knob of butter (if you have any). Add a splash of water if needed. 
  • Once the rice cooked, drain well then share out between your bowls.
  • Spoon over the stew and serve with the cheese on top. 

Enjoy!

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