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 Vegan Chick'n & Coconut Corn Rice
Bring some spice to your kitchen with this punchy Mexican rice bowl! Starring plant-based chick'n, sizzled until golden and delicious. Juicy tomatoes and sweetcorn bring the veggies. Coconut lime rice serves up tropical flavour. Finish with spring onion and a pop of red chilli.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 spring onion (use half)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 40g creamed coconut (use half)
- 1 chilli (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 garlic clove
Nutritional Information
Calories: 565
Protein: 25g
Carbs: 51g
Fat: 28g
Ingredients
- 1 spring onion
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 chilli
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 unwaxed lime
- 110g baby tomatoes
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 560
Protein: 24g
Carbs: 50g
Fat: 28g
Mexican-style Vegan Chick'n & Coconut Corn Rice
Bring some spice to your kitchen with this punchy Mexican rice bowl! Starring plant-based chick'n, sizzled until golden and delicious. Juicy tomatoes and sweetcorn bring the veggies. Coconut lime rice serves up tropical flavour. Finish with spring onion and a pop of red chilli.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a sieve, a measuring jug, a large saucepan, a large frying pan & a small bowl
Do the prep
- Dissolve the creamed coconut in the jug with 150ml boiling water (75ml for 1 person)
- Thinly slice the spring onion. Drain the sweetcorn. Halve the tomatoes
- Deseed and finely dice the chilli. Finely chop or crush the garlic. Halve the lime. Roughly chop the parsley
Make the marinade & fry the chick'n
- Add half the garlic, half the tamari, half the chilli (or to taste) and the juice from the lime into the small bowl and stir to combine
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chick'n and cook for 5-6 mins, turning occasionally, until crisp and golden
Rice time
- Meanwhile, heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the tomatoes and sweetcorn. Cook for 3-4 mins, until softened
- Add three-quarters of the Mexican spice mix and the remaining garlic. Cook for 1 min, until fragrant, then add the rice, half the spring onion and the remaining tamari
- Break up the rice with a wooden spoon, then add the coconut mixture. Stir to combine and simmer for 3-4 mins, until piping hot. Mix in half the parsley and season with a pinch of salt
Coat the chick'n
- Once golden, sprinkle the remaining spice mix over the chick'n and cook for 30 secs
- Pour over the marinade and toss to coat. Remove from the heat
Plate up
- Share the rice between bowls, topped with the chick'n
- Sprinkle over the remaining spring onion, parsley and chilli (to taste)
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