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Mexican bean casserole with herby lemon rice and chicken


1 h

15 mins

45 mins


4 Chicken breast
110g Cherry tomatoes
50g Tinned kidney beans
50g Tinned butter beans
60g Peppers
¼ teaspoon Cumin
1 Garlic clove
Small handful fresh coriander
30ml Passata
Olive oil
160g Rice
¼ Lime juice


Preheat your oven and line a spacious baking tray. Toss tomatoes, peppers, beans, garlic, and cumin with a drizzle of oil, then spread them out on the tray. Roast them until they’re golden and fragrant.

Once roasted, mix in the tomato passata and fresh coriander, then return the tray to the oven for a final melding of flavors.

Meanwhile, season the chicken and roast it in the oven with a touch of oil until it’s cooked through and delightfully crispy.

While everything’s baking, cook up some rice until it’s fluffy perfection. Just before serving, squeeze in some zesty lime juice to brighten up the dish.