Mexican Cinco di Mayo Chicken & Rice

by Jonathan Cheung

Celebrate Cinco di Mayo with Mexican flavours! This easy dish with chicken, rice and beans is ready in 25, and the optional garnishes make it feel like a real fiesta.

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mexican chichen and rice


  • 1 tbsp Olive oil
  • 1 small Onion, diced
  • 1 Jalapeno, seeded & diced
  • 1 Red Bell Pepper, seeded & diced
  • 2 tsp Chili powder
  • 2 tsp Garlic powder
  • 1 tsp ground Cumin
  • 1 tsp dried Oregano
  • Salt & Pepper
  • 1 can of Black Beans, drained & rinsed
  • 1 cup Dainty Conditioned (parboiled) Rice
  • 1 can diced Tomatoes, with juice
  • 1 1/2 cups/375mL Water
  • 2 skinless Chicken Breasts, sliced into strips
  • Optional to serve: Chopped Cilantro, sliced Green Onions, sliced Avocado, Lime wedges, grated Cheese, shredded Iceberg Lettuce, Salsa, Sour Cream



Heat a medium sized skillet on medium-high heat. When hot, add the oil. Then add the onion, jalapeno and bell pepper. Sauté for 3-5 minutes. Add the chili powder, garlic powder, cumin and organo, and season with salt & pepper. Stir for 30 seconds and then remove from heat and add everything to the bowl of your rice cooker.


Into the rice cooker - add the Conditioned rice, the black beans, the tomatoes and 1 1/2 cups of water. Stir to combine. Lay the chicken strips on top, place the lid on the cooker and cook.


Once cooked serve with a sprinkling of cilantro or sliced green onion and any other optional garnishes on the side.

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