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Mexican Recipes
Superquick Pulled Chicken Chilli on Lime Rice

Superquick Pulled Chicken Chilli on Lime Rice

New | Three Steps | Ready in 10

Extra Rapid
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Sticky, sweet, BBQ goodness is what makes this recipe so special, and it pairs so perfectly with tender pulled chicken. Teamed with chilli bean mixture, a good dollop of soured cream and zingy spring onions, this dish brimming with vibrant Mexican flavour. You won’t believe it’s ready in 10!

Tags:Spicy
Allergens:MilkGluten
Preparation Time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Cooked Pulled Chicken

1 tin(s)

Biona Chilli Beans

½ bunch(es)

Coriander

1 unit(s)

Spring Onion

1 block(s)

Cheddar Cheese

(ContainsMilk)

1 pack(s)

Steamed Lime & Coriander Basmati Rice

2 sachet

BBQ Sauce

(ContainsGluten)

1 pinch

Chilli Flakes

75 grams

Soured Cream

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2904 kJ
Energy (kcal)694 kcal
Fat20.0 g
of which saturates11.0 g
Carbohydrate72 g
of which sugars18.0 g
Protein52 g
Salt4.21 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Pan
Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Pop a large saucepan on a medium heat, add the chicken and chilli beans to the pan, stir to combine. Allow to bubble away until the sauce has thickened and the meat is piping hot, 4-5 mins. Meanwhile, roughly chop the coriander (stalks and all). Trim the spring onion and thinly slice. Grate the cheddar cheese.

Simmer
Simmer
2

Cook the rice according to pack instructions. Stir the BBQ sauce and half the chilli flakes into the chicken and chilli bean mixture. TIP: Add less chilli flakes if you don't love spice! TIP: Add a splash of water if the chilli needs loosening up. Bring back to the boil then remove from the heat. Season to taste with salt and pepper.

Serve
Serve
3

Share the rice between your bowls. Spoon the chicken chilli on top. Sprinkle over the cheese, top with a dollop of soured cream followed by the spring onion, coriander and a pinch of chilli to finish! Enjoy!