The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chilli con Cod with Brown Rice & Jalapeño Salsa
Who said chilli had to mean beef? Try it with responsibly-sourced cod for a fresh take – with big flavour from tomatoes, peppers and beans and fiery blend of spices. Dish up fluffy rice and a tangy tomato and jalapeño salsa on the side.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 230g mixed beans (Rehydrated beans in varying proportions (Borlotti, Cannellini, Red Kidney), water, salt, antioxidant: ascorbic acid.)
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 1 unwaxed lime
- 110g baby tomatoes
- 560g diced cod fillets (Fish)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 1 handful of fresh coriander
- 2 onion
- 4 garlic clove
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 532
Protein: 46g
Carbs: 65g
Fat: 9.9g
Chilli con Cod with Brown Rice & Jalapeño Salsa
Who said chilli had to mean beef? Try it with responsibly-sourced cod for a fresh take – with big flavour from tomatoes, peppers and beans and fiery blend of spices. Dish up fluffy rice and a tangy tomato and jalapeño salsa on the side.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, a small bowl, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Start the prep
- Finely chop or crush the garlic. Dice the onions and pepper into 2cm chunks. Roughly chop the coriander. Drain and rinse the beans
Build the chilli
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper. Cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic and chilli con carne spice mix and cook for another 2 mins
- Stir in the stock powder, chopped tomatoes, beans, half the coriander and 150ml water. Season with salt and pepper
- Bring to the boil, then lay the cod evenly into the pan, cover with a lid and simmer for 20 mins, until cooked through
Make the salsa
- Meanwhile, quarter the tomatoes. Halve the lime. Roughly chop the jalapeños
- In the small bowl, mix the tomatoes and jalapeños with 1 tbsp olive oil, the juice from half the lime and a pinch of salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the chilli con cod into bowls, with the rice alongside. Spoon over the jalapeño salsa. Garnish with the remaining coriander and lime, cut into wedges
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