Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Creamy Rice with Chicken and Beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Creamy Rice with Chicken and Beans

    • Nut Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 400 g Waitrose Cream of Chicken Soup
    • 150g long-grain rice, rinsed
    • 500g pack Waitrose Skinless Chicken Breast Fillets, cut into bite-sized pieces
    • 250 g Waitrose Frozen Pea And Bean Mix
    • 15g pack fresh chives, chopped


    1. Tip the soup into a wide, deep frying pan, fill the can with water and rinse out into the pan. Stir in the rice and chicken and bring to the boil. Simmer, uncovered, for 15-17 minutes, stirring occasionally, until the sauce has reduced and the rice and chicken are just cooked.
    2. Meanwhile, cook the frozen peas and beans in the microwave according to pack instructions. Fold through the chicken and rice, with half the chives and some seasoning. Divide between warm, deep plates and scatter with the remaining chives to serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars