1 Pot Baked Tomato Rice with Vegan Chicken & Vegetables

Serves: 4-6
Cooks in: 60 minutes
Difficulty: 3/10
Gluten free


1 & 1/2 cups Long Grain Rice, rinsed

1 can Chopped Tomatoes

4 cups/1 Litre Vegetable Stock

1 tsp Sea Salt & Pepper

2 Sprigs Fresh Thyme

1 tsp Mixed Spice

2 tsp Cayenne Pepper

1 tsp Ground Coriander

2 tsp Garlic Granules

2 tsp Mild Curry Powder

1 Bay Leaf

1 Red Pepper, sliced

1 Yellow Pepper, sliced

Handful Tender-stem Broccoli, each piece cut small

Handful Fine Beans, trimmed

1 can Red Kidney Beans, drained & rinsed

1 cup/150g Vegan Chicken Pieces or vegan protein of your choice

6 tbs Piri Piri Sauce or Mild Hot sauce


Pre heat your oven to 180 degrees. Add the rinsed rice to a large baking dish along with the chopped tomatoes, vegetable stock, seasoning, spices, thyme & bay leaf. Mix together well then cover with foil.

Place the dish into your oven to bake for 25-30 minutes.

Meanwhile prepare your vegetables.

After 25 minutes of cooking remove the rice from the oven and top with the vegetables, vegan chicken, kidney beans and piri piri sauce. Place the dish back into the oven to cook for a further 15 minutes to cook the vegetables through.

Serve the baked rice right away or alternatively portion into meal prep containers and store in the fridge ready to eat at your convenience.