Healthy Dinner Recipe #5 – Tilda Basmati Rice

Rice is one of my favourite things to cook with as it’s quick, easy and the amount of dishes it can be added to is incredible. I use it to bulk up a dish, to add flavours (some of the flavoured rices out there are amazing, come at me, tomato and basil) or as an additional ‘good’ carb to keep me fuller for longer.

Recently, the PR team for Tilda Rice got in contact to see if I would be interesting in reviewing some of the Tilda range and, me being a lover of all things food, I said yes.

What initially sold me to the Tilda range was that it’s all gluten free- I didn’t even realise gluten free rice was available (no, I don’t live under a rock). Major plus points in my opinion as I, rather annoyingly, suffer from IBS, and gluten is often a trigger for my symptoms so I try to avoid where possible. Therefore the fact the Tilda Basmati rice is gluten free, and also low in fat, sodium and has no cholesterol in it, makes it a great addition (and now staple product) to my kitchen cupboard.

I love rice-based meals post-workout as they’re so easy to create and refuel you with all their nutrients. As Tilda Basmati is such a great healthy alternative to normal white rice, I thought it would be good to share a recipe with you guys incorporating the Tilda Garden Vegetable & Quinoa Wholegrain* which has quickly become one of my favourite flavours from the range.



Ingredients (serves one, double ingredients for two servings) :

  • 1/2 packet Tilda Garden Vegetable & Quinoa Wholegrain Rice*
  • 200g Plum Tomatoes (halved)
  • 100g Green Beans (bitesized)
  • 100g Mushrooms (chopped)
  • 150g Chicken Breast Fillet
  • 100g Baby Spinach
  • 3 x sprays of oil


  • Cutting Board
  • Frying pan
  • Baking Tray
  • Microwave
  • Hob
  • Microwaveable dish


  1. As always, start by getting all your ingredients and equipment out to make life/ cooking easy. Put your frying pan on a medium heat and spray with oil and preheat your oven to 200 degrees
  2. Cut your plum tomatoes in half and place them onto your baking tray. Spray with oil and throw into the oven to start them cooking
  3. Cut your green beans, mushrooms and chicken into bite size chunks and add to your frying pan. Turn on your hob to a medium heat and cook everything for at least 10 minutes, or until the chicken has browned and the mushrooms have wilted
  4. For the last 5 minutes, throw your spinach into the pan to cook. Add your bite size green beans into a microwaveable pot, add a dash of cold water and blast them in the microwave for a couple of minutes, then add these into the frying pan (without the water) with the rest of the ingredients
  5. Take out your tomatoes (which should look very squishy by this point) and add to the pan. Tear a corner off your Tilda rice and throw it in the microwave for two minutes. Take out and add half the packet to your pan and mix altogether
  6. Turn off the heat and put everything onto a plate and voila, you have a healthy, nutritious dinner in 20 minutes



The thing I love about this dish is that it looks SO colourful. If you want to add even more colour, add some yellow peppers or even some broccoli/ cauliflower. This recipe can be made with any vegetables you have left over from the week and it fills you up nicely.

You can buy the Tilda range from the majority of well-know supermarkets, prices vary as they’re often on offer but don’t expect to pay more than a couple of ££.

Thanks for reading,

S x

Products marked with an * have been sent to me for review, however any views or opinions are 100% my own

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