Spicy chicken and rice bowl

Featured on Operation Transformation

A delicious chicken and rice bowl that serves 2! Enjoy one helping for dinner and bring the leftover for lunch the following day.

Ingredients - Serves 2 Adults

  • 100g of whole grain rice
  • 1 small onion
  • 2 green peppers
  • 2 skinless and boneless chicken fillets
  • 400g of chopped tomatoes
  • 1 garlic clove
  • ½ teaspoon of paprika
  • ½ teaspoon of ground cumin
  • A pinch of salt
  • 1 teaspoon of crushed red chillies (optional)
  • 400g of canned black beans, rinsed and drained
  • 30g of cheddar cheese
  • 2 teaspoons of sour cream (optional)
  • Fresh coriander (optional)


  1. Rinse the rice well in a sieve and then put into a small saucepan of 250ml of water and a pinch of salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit for 30 minutes with the lid on.
  2. Preheat the oven to 160°C/ 325°F/ Gas Mark 3.
  3. Using a small knife, cut the onion in half and peel off the skin, then on a chopping board, cut into slices, keeping the root intact. Then make 2 horizontal cuts, one above the other, and finally chop across the width of the onion.
  4. Cut the peppers in half and remove the seeds and core with a teaspoon, then finely chop into dice.
  5. Peel the garlic and then use a garlic crusher or grate the garlic on the fine side of a box grater. 
  6. Place the tomatoes, peppers, onion, garlic, paprika, salt, chilli, if using and cumin a heavy casserole dish. Cut the chicken into bite-sized pieces and add to the casserole dish and spoon the ingredients on top to ensure they cover the chicken.
  7. Remember to wash your hands with warm soapy water after handling raw chicken.
  8. Cover with a lid and place in the oven for 1 hour until the chicken can be shredded easily with two forks. 
  9. Fold in the black beans and rice and continue to cook until heated through. Grate the cheese then divide the spicy chicken and rice bowls and garnish with the cheese and some sour cream.


About this Recipe

Featured on the RTE programme Operation Transformation

Spicy chicken and rice bowl

All our recipes are nutritionally analysed by our team of experts.


2 Adults

2 Adults


4 Of Your 5 A Day

4 Of Your 5 A Day

Utensils Needed

Casserole Dish, Cheese Grater, Chopping Board, Chopping Knife, Saucepan, Sieve

Casserole DishCheese GraterChopping BoardChopping KnifeSaucepanSieve
1/2 of this recipe contains
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (575g)
Energy499Kj 2870Kj
118Kcal 681Kcal
Fat1.5g 8.6g
(of which saturates)0.5g 3.2g
Carbohydrate13g 75g
(of which sugars)4g 23g
Fibre4.5g 26g
Protein11g 61g
Salt0.3g 1.7g


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