Creamy Peri Chicken Rice Bowls
Estimated $4.07 recipe · $2.04 per serving (US / USD)
Spicy creamy chicken folded through fluffy rice with peppers and charred corn.
The recipe
Creamy Peri Chicken Rice Bowls
Spicy creamy chicken folded through fluffy rice with peppers and charred corn.
Ingredients
- 300g chicken breast
- 150g rice
- 1 red pepper
- 100g sweetcorn
- 2 tbsp light cream cheese
- 1 tbsp peri sauce
- Salt and pepper
Estimated recipe cost
$4.07 for 2 servings · $2.04 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 300g chicken breastRetail benchmark · $22.37 / 3629 g · Retail reference · Uses 300g | $1.85 |
| 150g riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 1 red pepperPlanning assumption · $1.00 / 150 g · Assumes 150 g per item | $1.00 |
| 100g sweetcornPlanning assumption · $1.50 / 340 g · Uses 100g | $0.44 |
| 2 tbsp light cream cheesePlanning assumption · $2.00 / 227 g · 1 tbsp ≈ 15g | $0.26 |
| 1 tbsp peri saucePlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.15 |
| Salt and pepperPlanning assumption · $0.08 / 1 portion · Unspecified amount: assumes 1 portion | $0.08 |
| Estimated total | $4.07 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Rinse the rice under cold water until clear. Add to a saucepan with 300ml cold water and a pinch of salt. Bring to a boil, then reduce to the lowest heat, cover, and cook 12 min. Remove from heat — keep the lid on and steam a further 5 min.
- Slice the chicken breast into 2cm strips. Season with salt and pepper.
- Slice the red pepper into thin strips. Heat oil in a wide pan over medium-high. Cook the pepper 2 min until it starts to soften, then add the chicken and cook 6–7 min, turning occasionally, until golden and cooked through.
- Reduce the heat to low. Add the peri sauce and cream cheese, stirring until melted and glossy. Add a splash of water if the sauce is too thick.
- Add the sweetcorn to the pan and stir through. Taste and adjust seasoning.
- Fluff the rice with a fork and divide between bowls. Spoon over the creamy peri chicken and serve.
Recipe notes
This reheats well, so cook a double batch if you want tomorrow sorted too.
Estimated nutrition per serving
645 kcal · 41g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.