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.
Paella-style Rice with Cod & Green Beans
Tapas flavours, on your table. Sustainably sourced cod over a bed of paella-inspired rice. Crunchy vitamin K-packed green beans on the side. Finish with a sprinkle of garden-fresh parsley and lemon.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 large tomatoes
- 2 garlic clove
- 1 tsp smoked paprika
- 1 onion
- 80g brown rice (brown rice (100%))
- 80g green beans
- 1 handful of fresh flat-leaf parsley
- 1 pepper
- 2 cod fillets (skin off) (Fish)
- 1 unwaxed lemon
Nutritional Information
Calories: 518
Protein: 42g
Carbs: 50g
Fat: 18g
Ingredients
- 80g green beans (use half)
- 1 unwaxed lemon (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 pepper (use half)
- 1 tsp smoked paprika (use half)
- 1 cod fillet (skin off) (Fish)
- 1 onion (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 garlic clove
- 2 large tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 515
Protein: 43g
Carbs: 50g
Fat: 18g
Paella-style Rice with Cod & Green Beans
Tapas flavours, on your table. Sustainably sourced cod over a bed of paella-inspired rice. Crunchy vitamin K-packed green beans on the side. Finish with a sprinkle of garden-fresh parsley and lemon.
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Cooking Instructions
- Finely dice the onion and tomatoes. Finely chop or crush the garlic. Heat a medium saucepan with 1/2 tbsp oil on medium heat. Add the onion and garlic and cook for 4-5 mins. Add the tomatoes, rice and paprika, cook for 1 min, then crumble in the stock cube. Pour in 400ml hot water (200ml for 1 person) and stir. Simmer for 18-20 mins, until slightly thickened.
- Roughly chop the parsley. Quarter the lemon. Cut the pepper into 2cm squares. Heat a small frying pan with 1/2 tbsp oil on high heat. Add the pepper and cook for 4-5 mins, until deep golden brown. Remove from the pan and set aside.
- Stir half the parsley and the juice from 2 lemon wedges through the rice. Simmer for another 5 mins, or until the liquid has evaporated and the rice is cooked. Add a splash of water, if needed. Season with sea salt and black pepper.
- Bring a small saucepan filled with salted hot water to a boil. Trim the green beans, then add to the pan. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- Reheat the pepper pan with 1 tbsp oil on medium heat. Season the fish with sea salt then add to the pan. Cook for 2-3 mins, per side, until cooked through. Return the peppers to the pan for the final minute to heat through.
- Serve the rice, cod and green beans on plates with a wedge of lemon. Sprinkle over the remaining parsley.
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