Punchy Rice Bowl Recipe Kit

A recipe kit with three seasonings to make a punchy rice bowl with chicken and salsa.

Let Nadiya show you how to cook with our flavours! Click here to explore videos and recipes.

£ 3.00

PUNCHY SEASONING 25g e: Spices (Smoked Paprika (20%), Dried Garlic (15%), Dried Onion, Paprika, Chilli Pepper, Caraway Seed, Cayenne Pepper, Cumin), Sea Salt, Acid (Citric Acid), Herbs (Coriander Leaves, Oregano), Natural Lime Flavourings, Anti-caking Agent (Calcium Silicate), Colour (Paprika Extract).

ZESTY SEASONING 20g e: Spices (Dried Onion, Dried Garlic, Onion Powder, Yellow MUSTARD Seed, Black Pepper, Turmeric), Sea Salt, Dried Red Bell Peppers, Natural Flavourings, Acid (Citric Acid), Natural Lemon Flavouring, Coriander Leaves, Dried Lemon Peel, Rapeseed Oil, Anti-caking Agent (Calcium Silicate). 

MANGO, LIME & CORIANDER SEASONING 20g e: Spices (Dried Garlic, Dried Onion, Cumin, Turmeric), Sugar, Rice Flour, Maltodextrin, Sea Salt, Dried Red Bell Peppers, Coriander Leaves (3%), Acid (Citric Acid), Mango Powder (Dried Mango, Maize Starch, Emulsifier (Sunflower Lecithin)) (2%), Natural Lime Flavouring, Flavourings.

65 (g)
UPC Code

Nutritional information

Typical Values Per 100g (as sold)
Energy 700kJ/167kcal
Fat 25g
of which saturates 0.4g
Carbohydrates 26.9g
of which sugars 6.9g
Fibre 5.8g
Protein 5.3g
Salt 10.80g


- chicken, salmon or butternut squash
- basmati rice
- salsa


For Punchy Chicken 
1 tbs oil
450g chicken breast, skinless, boneless, diced

For Zesty Rice 
1 onion, chopped
1 tbs oil
200g basmati rice
600ml boiling water
100g frozen peas

For Fruity Salsa
1 mango, chopped (optional)
1 green pepper, chopped
2 tomatoes, seeds removed and chopped 
2 spring onions, chopped

Start by pre-heating the oven to 180°C, 350°F, Gas Mark 4.  Combine the Punchy Seasoning with the oil in a bowl, add in the chicken and stir to coat in all the delicious herbs and spices.  Place the chicken onto a roasting tray and pop in the oven for 20 minutes, or until cooked through.

Start by frying the onion in the oil until softened, then stir in the rice, Zesty Seasoning and water. Bring to the boil, then reduce the heat slightly, pop on a lid and cook gently for 10 minutes.  Stir in the peas for the last 5 minutes.   

Simply combine the chopped mango (if using),  pepper, tomatoes and spring onions with the Mango, Lime & Coriander Seasoning.  

TO SERVE.  Divide the rice between 4 bowls, top with chicken and the salsa, and garnish with extra lime wedges.

A punchy and zesty taste adventure in a bowl!

Nadiya Loves To… mix it up and replace the chicken with salmon or butternut squash.  Follow the recommended cooking times below.  

• 4 whole salmon fillets – cook time 20 mins 
• 600g butternut squash, cubed – cook time 35 mins


Store in a cool, dry place out of direct sunlight.


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