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.
Free-range Southern-style Chicken, Rice & Beans
Tender free-range British chicken. Golden sweetcorn. Hearty kidney beans. Finish with a kick of chipotle and lashings of lime. Get a taste of the American south with this fragrant pan-fried rice dish.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 140g sweetcorn (sweetcorn, water, salt)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 handful of fresh coriander
- 1 courgette
- 2 garlic clove
- 1 onion
- 80g brown rice (100% Brown Rice)
- 2 British Free Range chicken breasts
Nutritional Information
Calories: 614
Protein: 57g
Carbs: 69g
Fat: 11g
Ingredients
- 2 garlic clove
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 onion (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 British Free Range chicken breast
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 courgette (use half)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 80g brown rice (use half) (100% Brown Rice)
Nutritional Information
Calories: 619
Protein: 58g
Carbs: 70g
Fat: 11g
Free-range Southern-style Chicken, Rice & Beans
Tender free-range British chicken. Golden sweetcorn. Hearty kidney beans. Finish with a kick of chipotle and lashings of lime. Get a taste of the American south with this fragrant pan-fried rice dish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium frying pan, sieve & a small bowl
Get the rice on & start the prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Finely dice the onion. Finely chop or crush the garlic. Dice the courgette into 2cm chunks. Finely chop the coriander. Drain and rinse the beans. Drain the sweetcorn
Cook the chicken
- Slice the chicken breasts into 2cm thick slices, then season with salt and pepper
- Heat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, turning regularly, until turning golden
Make the lime coriander drizzle
- Meanwhile, add half the coriander and the juice from the lime to the small bowl. Season with salt and pepper and mix
Build the dish
- Add the garlic, onion, courgette and remaining coriander to the chicken pan and cook for 5 mins
- Add the peri peri seasoning, chipotle paste, beans and sweetcorn and cook for 2 mins. Season with salt and pepper
- Add the cooked rice, and cook for a final 3 mins
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 chicken between bowls, with the rice and beans alongside. Garnish with the lime coriander drizzle
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.