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.
Mexican-style Chipotle Chicken with Black Bean Rice & Corn Salsa
Fill your kitchen with the flavours of a Mexican fiesta. Free-range chicken sizzled with spicy chipotle, Mexican spices and juicy tomatoes. Cumin-spiked black bean rice to up the fibre. A corn and tomato salsa on the side to amp up the party. And is it really complete without a spritz of lime?
High protein
2/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 romano pepper (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 handful of fresh coriander (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 onion (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 tsp ground cumin (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
- 150g diced British Free Range chicken breast
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 680
Protein: 56g
Carbs: 91g
Fat: 15g
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 1 tsp ground cumin
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 300g diced British Free Range chicken breast
- 1 romano pepper
- 1 unwaxed lime
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 110g baby tomatoes
- 1 onion
Nutritional Information
Calories: 680
Protein: 56g
Carbs: 91g
Fat: 15g
Mexican-style Chipotle Chicken with Black Bean Rice & Corn Salsa
Fill your kitchen with the flavours of a Mexican fiesta. Free-range chicken sizzled with spicy chipotle, Mexican spices and juicy tomatoes. Cumin-spiked black bean rice to up the fibre. A corn and tomato salsa on the side to amp up the party. And is it really complete without a spritz of lime?
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium 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
Make the salsa
- Thinly slice the onion. Halve the tomatoes. Drain the sweetcorn. Roughly chop the coriander. Quarter the lime
- To the medium bowl, add the sweetcorn, half the onion, half the tomatoes and half the coriander
- Squeeze in the juice from half the lime. Add 1 tsp olive oil and season with salt and pepper. Mix and set aside
Build the dish
- Thinly slice the pepper
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and the remaining onion and tomatoes. Cook for 4-6 mins, until softened. Season with salt and pepper
- Add the chicken and Mexican spice mix and cook for 4 mins, until golden
- Add the stock powder, chipotle and 200ml hot water (100ml for 1 person) to the pan and bring to a boil. Simmer for 15 mins, stirring regularly, until the chicken is cooked through and the sauce thickens
Finish the rice
- Drain and rinse the beans
- Rinse the empty rice saucepan and reheat with 1 tsp oil on medium heat. Once hot, add the cumin and cook for 30 secs, then add the beans and cooked rice
- Cook for 1-2 mins, until the beans are heated through. Season with a pinch of salt
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chipotle chicken between bowls, with the black bean rice and corn salsa alongside. Scatter over the remaining coriander. Serve with the remaining lime wedges
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