Easy Peasy Cajun BBQ Chicken Breast Rice Bowl
with Spinach and Cheese
Super speedy, this Easy Peasy Cajun BBQ Chicken Rice Bowl takes only 15 minutes to make. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
Diced British Chicken Breast
150 grams
Basmati Rice
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Mature Cheddar Cheese
(Contains Milk)
100 grams
Baby Spinach
48 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Stir the Cajun spice mix (add less if you'd prefer things milder), passata, red wine stock paste, sugar and water (see pantry for both) into the chicken.
- Bring to the boil, then simmer, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Meanwhile, grate the Cheddar cheese.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the BBQ sauce and butter (see pantry). Add a splash of water if it's a little too thick.
- Share the rice out between your bowls.
- Spoon the chicken alongside the rice.
- Sprinkle over the cheese to finish.
Enjoy!
