Cinco de Mayo Basmati bowls

Inspired by Dainty Chefs

Get festive with a simple Cinco di Mayo recipe for a quick and balanced meal!

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  • 1 1/2 cups/375mL cooked Dainty Basmati rice (according to package directions)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 small Onion, diced
  • Optional: 400g ground Beef, lean or semi-lean
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp dried Oregano
  • Optional: 1/2 tsp dried pepper flakes
  • 1/2 cup/125ml Tomato Paste
  • 1 Red Bell Pepper, cored & diced
  • 1 Green Bell Pepper, cored & diced
  • 1 Jalapeno Pepper, cored & diced
  • 2 cups/500mL diced Italian Tomatoes or diced canned Tomatoes
  • 1 cup/250mL Frozen Corn Kernels
  • 2 cups/500mL canned Black Beans, drained & rinsed
  • Salt & Pepper
  • Garnish: Fistfull fresh Cilantro, chopped & Tortilla chips



Cook your rice according to package directions.


In a large sauté pan heat the olive oil on medium high and add the diced onion. Cook for 2-3 minutes. Optional: Add the ground beef if using and cook through.


To the sauté pan add the spices; the cumin, chili powder, smoked paprika and oregano, and optional pepper flakes if using. Stir and let heat through for a few minutes.


Add the tomato paste, the red bell pepper, green bell pepper, jalapeno pepper and tomatoes. Cook for 5 minutes.


Add the frozen corn kernels, black beans and the rice. Stir and heat through for 5-10 minutes. Add salt & pepper to taste.


Serve warm in bowls, sprinkle with fresh chopped cilantro and tortilla chips on the side.

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