The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun mushrooms with creamed corn & rice
Y’all are gonna love the fun, feisty flavours in this Louisiana-inspired dish. Onions, peppers and chestnut mushrooms are sprinkled with Cajun spices and simmered with spinach in a garlicky sauce, then served with creamed corn and brown rice to grab up every delicious drop!
SWK: Source of fibre
Plants 8
SWK: Source of protein
Serving size
Ingredients
- 140g brown rice (100% Brown Rice)
- 80g green beans
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g sweetcorn (sweetcorn, water, salt)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g baby spinach
- 1 onion
- 1 pepper
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 portobello mushrooms
Nutritional Information
Calories: 438
Protein: 14g
Carbs: 81g
Fat: 5.3g
Ingredients
- 280g brown rice (100% Brown Rice)
- 160g green beans
- 2 onion
- 2 pepper
- 4 portobello mushrooms
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 160g baby spinach
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g sweetcorn (sweetcorn, water, salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 430
Protein: 14g
Carbs: 80g
Fat: 4.8g
Cajun mushrooms with creamed corn & rice
Y’all are gonna love the fun, feisty flavours in this Louisiana-inspired dish. Onions, peppers and chestnut mushrooms are sprinkled with Cajun spices and simmered with spinach in a garlicky sauce, then served with creamed corn and brown rice to grab up every delicious drop!
Cook time:
35 mins
Cuisine:
American
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 25-30 mins.
- Meanwhile, trim the green beans and cut into thirds. Add to the pan for the final 4-5 mins, then drain.
Itʼs fry time!
- At the same time, peel and thinly slice the onions, then deseed and thinly slice the peppers. Dice the mushrooms into 1cm chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the onions, peppers and mushrooms and cook for 5-7 mins.
Simmer your sauce
- Boil a half-full kettle.
- Add the garlic paste, Cajun spice mix and spinach to the frying pan. Crumble in half the stock cube, pour in 250ml boiled water (350ml for 4 portions) and simmer for 4-6 mins until the sauce coats the veg.
Cream the corn
- Drain the sweetcorn, then tip into a small non-stick saucepan. Crumble in the remaining stock cube. Pour in 100ml boiled water (150ml for 4 portions) and simmer for 3-4 mins, then mash well to combine.
- Remove from the heat and leave to cool a little, then stir in the yogurt and mash again.
Plate up
- Serve the Cajun mushrooms with the rice and creamed corn.