Name: Chicken and Pepper Fajita Bowl with Coriander Rice, Tomato Salsa and Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove; 240 grams Diced British Chicken Breast; 1 unit(s) Medium Tomato; 1 bunch(es) Coriander; 2 sachet(s) Mexican Style Spice Mix; 30 grams Tomato Puree; 10 grams Chicken Stock Paste; 75 grams Soured Cream; 150 milliliter(s) Water for the Sauce; 1 tsp Sugar

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Recipes

Mexican Recipes

Chicken and Pepper Fajita Bowl

with Coriander Rice, Tomato Salsa and Soured Cream

Recipe Development TeamUpdated on September 15, 2025

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Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 unit(s)

Medium Tomato

1 bunch(es)

Coriander

2 sachet(s)

Mexican Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar

Nutritional information

Energy (kJ)2243 kJ

Energy (kcal)536 kcal

Fat9.9 g

of which saturates5 g

Carbohydrate71.4 g

of which sugars11.4 g

Dietary Fibre3.9 g

Protein38.2 g

Salt0.38 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the rice.

b) When boiling, add the rice and cook for 12 mins.

c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the diced chicken and pepper strips, season with salt and pepper and stir-fry until the chicken has browned all over, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

a) Add the garlic, Mexican style spice mix and tomato puree to the chicken. Stir-fry, 30 secs.

b) Stir in the water for the sauce (see ingredients for amount), chicken stock paste and sugar for the sauce (see ingredients for amount). Season with salt and pepper.

a) Bring to the boil, lower the heat and simmer until the sauce has thickened and the chicken is cooked, 5-6 mins, stirring occasionally. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, cut the tomatoes into 1cm pieces.

b) Roughly chop the coriander (stalks and all).

c) Pop the tomato and half the coriander into a bowl with a drizzle of oil. Season with salt and pepper and set the salsa aside.

a) When everything is ready, fluff the rice up with a fork, stir through the remaining coriander and share it out between your serving bowls.

b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon it over the rice.

c) Top with the salsa and a big dollop of soured cream.

Enjoy!