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.
Serving size
Ingredients
Ingredients
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 2 spring onion
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 pepper
- 1 chilli
- 2 garlic clove
- 40g creamed coconut
-
280g sweetcorn(sweetcorn, water, salt)
- 1 unwaxed lime
-
4 tsp peri peri seasoning(Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 1 handful of fresh coriander
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 119Kcal | 488Kcal |
| 500kJ | 2042kJ | |
| Fat | 5.0g | 21g |
| of which saturates | 2.0g | 8.2g |
| Carbohydrates | 12g | 48g |
| of which sugars | 2.3g | 9.6g |
| Protein | 5.6g | 23g |
| Salt | 0.91g | 3.7g |
| Fibre | 3.7g | 15g |
Vegan
Prep in 10
1/3 daily fibre
7 plants
Family classics
Peri Peri Plant-based Chick'n & Coconut Lime Rice
Bring some spice to your kitchen with this speedy peri peri-style rice bowl! Starring high-protein, 100% plant-based chick'n, sizzled until golden and delicious. Juicy peppers and sweetcorn bring the veggies. Coconut lime rice serves up tropical flavour. Finish with coriander, spring onions and pops of red chilli.
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large saucepan, a large frying pan, a measuring jug, a sieve & a small bowl
Get started
- Dissolve the creamed coconut in the jug with 200ml boiling water. Dice the peppers into 2cm squares
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 3-4 mins, until softened
Build the dish
- Drain the sweetcorn. Thinly slice the spring onions
- Add half the peri peri spice mix to the pan, stir for 1 min, then add the sweetcorn, rice, coconut mixture, half the tamari and half the spring onion
- Break up the rice with a wooden spoon and cook for 3-4 mins, until piping hot. Season with salt
Make the marinade
- Deseed and finely dice the chilli. Finely chop or crush the garlic
- Place the garlic, remaining tamari, half the chilli (or to taste) and juice from the lime into the small bowl and mix
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chick'n and cook for 2-3 mins, until golden
- Add the remaining peri peri spice mix, cook for 30 secs, then pour over the marinade. Cook for 1-2 mins, until most of the liquid has evaporated
Last bits & plate up
- Roughly chop the coriander
- Stir half the coriander through the rice, then serve into bowls
- Top with the chick'n, remaining spring onion, coriander and chilli (to taste)
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