Mexican Smashed Bean & Chicken Rice Bowl
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Mexican Smashed Bean & Chicken Rice Bowl

Mexican Smashed Bean & Chicken Rice Bowl

with Cucumber Salsa & Pickled Onion

Say hello to the king of chicken and veggie bowls! There's nutrient-packed cannellini beans that are wholesome and filling, garlic rice and cucumber salsa, plus a sublime helping of cheesy goodness and a sprinkling of toasted pumpkin seeds for extra crunch. Enjoy!

We’ve replaced the chickpeas in this recipe with cannellini beans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time25 minutes


Serving amount

3 clove


1 packet

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )



1 packet

Pumpkin Seeds (Pepitas)





1 packet


1 packet

baby leaves

1 tin

cannellini beans

(Contains Soy; )

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

sour cream

(Contains Milk; )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

40 g


(Contains Milk; )

1.25 cup

water (for the rice)

¼ cup

vinegar (white wine or rice wine)

¾ cup

water (for the sauce)


Nutrition Values

Energy (kJ)4774 kJ
Calories1141 kcal
Fat48 g
of which saturates23.7 g
Carbohydrate103.4 g
of which sugars15 g
Dietary Fibre19.6 g
Protein68.4 g
Sodium1341 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan
Large Frying Pan



• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• Meanwhile, thinly slice onion. • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover the onion. Set aside.


• Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. Set aside. • Finely chop radish, cucumber and coriander. • In a medium bowl, add radish, cucumber, coriander and a drizzle of olive oil, then season with salt and pepper. Toss to combine and set aside. • Roughly chop baby leaves. Drain and rinse half the cannellini beans. Cut chicken breast into 2cm chunks.


• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook cannellini beans, tossing occasionally, until golden, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend, tomato paste, the remaining garlic and remaining butter and cook until fragrant, 1 minute. • Add water (for the sauce) and simmer until thickened, 2-3 minutes.


• Using a potato masher or fork, lightly mash cannellini beans until some of them have broken up and sauce has thickened. Season to taste.

TIP: Add a splash more water if the cannellini beans mixture looks too thick.


• Drain pickled onion. Stir baby leaves through garlic rice. • Divide garlic rice between bowls. Top with Mexican smashed cannellini beans, chicken, cucumber salsa, pickled onion and sour cream. • Sprinkle over shredded Cheddar cheese and toasted pumpkin seeds to serve. Enjoy!