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.
Peri-peri mushrooms with spicy rice
A cheeky sprinkling of hot pepper spice shows chestnut mushrooms the time of their life, and then peps up the bed of brown rice, too! Combined with sliced spring onions, chopped green beans and chunky red peppers, these mushrooms pack a mighty flavour punch.
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 unwaxed lime
- 280g brown rice (100% Brown Rice)
- 8 spring onion
- 2 pepper
- 2 onion
- 4 garlic clove
- 480g chestnut mushrooms
- 4 tbsp tomato purée
- 4 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 240g green beans
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 377
Protein: 11g
Carbs: 74g
Fat: 3.3g
Ingredients
- 2 tbsp tomato purée
- 1 handful of fresh coriander
- 4 spring onion
- 1 onion
- 240g chestnut mushrooms
- 2 garlic clove
- 140g brown rice (100% Brown Rice)
- 1 unwaxed lime
- 1 pepper
- 160g green beans
- 2 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 385
Protein: 12g
Carbs: 76g
Fat: 3.4g
Peri-peri mushrooms with spicy rice
A cheeky sprinkling of hot pepper spice shows chestnut mushrooms the time of their life, and then peps up the bed of brown rice, too! Combined with sliced spring onions, chopped green beans and chunky red peppers, these mushrooms pack a mighty flavour punch.
Cook time:
35 mins
Cuisine:
South American
Food group:
Vegan
Cooking Instructions
Get the rice going
- Cook the rice in boiling water for 25-30 mins until cooked, then drain.
Chop, chop!
- Meanwhile, chop three-quarters of the spring onions into 2cm pieces, then thinly slice the rest and set aside. Peel and thinly slice the onions, deseed the peppers and chop into 2cm squares, and peel and crush the garlic.
- Trim and halve the green beans, and halve or quarter the mushrooms.
Sizzle & simmer
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the chopped spring onions, the onions and peppers for 6-8 mins. Add the garlic and cook for 2 mins.
- Stir in the tomato purée and half the peri-peri sachet (a whole sachet for 4 portions). Add the stock and pour in 150ml water (200ml for 4 portions) and stir well, then add the green beans. Simmer for 4-5 mins.
- At the same time, spritz another non-stick frying pan with cooking spray and put it over a medium heat. Cook the mushrooms for 4-5 mins.
- Add the remaining peri-peri and cook for 1 min, then add a splash of water (50ml for 4 portions) and cook for 1 min.
Add your final flourishes
- Finely chop the coriander.
- Stir the rice and coriander into the onion-and-pepper mix, then lightly season. Squeeze in a little juice from half the lime (to taste) and cut the other half into wedges.
- Top the spicy rice with the peri-peri mushrooms and lime wedges, then scatter over the sliced spring onions to serve.