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Super Quick Smoky Chicken and Rice
Super Quick Smoky Chicken and Rice

Super Quick Smoky Chicken and Rice

with Green Beans, Baby Spinach, Soured Cream and Lime

Recipe Development Team
Recipe Development TeamUpdated on November 14, 2025
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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.

Tags:
High Protein
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Lime

150 grams

Basmati Rice

240 grams

Diced British Chicken Breast

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

1 sachet(s)

Smoky Base Paste

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

20 grams

Butter

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2794 kJ
Energy (kcal)668 kcal
Fat19.6 g
of which saturates10.5 g
Carbohydrate84.2 g
of which sugars16.3 g
Dietary Fibre4.6 g
Protein40.4 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Kettle
•Pan

Instructions

Cook Rice
1
  • 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 ¼ tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
Fry Chicken
2
  • 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.
Flavour Time
3
  • 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.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
Dinner's Ready!
4
  • 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.
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