Madre’s Chicken and Rice


Until now, this dish hasn’t had a name. It’s just been referred to as “that thing we like to eat.” As in, “Are you hungry? I made that thing you like to eat.” For the purposes of this blog, I’ve dubbed it Madre’s Chicken and Rice because I most recently made it on Mother’s Day. We will likely still call it by its original name.

Nine times out of 10, we serve it on its own, dumped in a bowl and topped with a dollop of sour cream and a shot of hot sauce. When we’re feeling extra, we bundle it up in a warm tortilla with guacamole and extra cheese for the best burrito this side of Tofino.

Madre’s Chicken and Rice
1 cup rice*
2 cooked chicken breasts
2 tsp canola oil
1 onion, finely diced
1 red pepper, diced
1 can black beans, rinsed and drained
1 can corn, drained
1 tsp cumin
1 tsp chili powder (or to taste)
Salt to taste
1 small can diced tomatoes, with juice
1 cup grated cheese
1/4 cup chopped cilantro, optional

Cook rice according to package directions.
Shred chicken breasts and set aside.
In a large non-stick skillet, sauté onion and pepper in canola oil, until softened.
Add beans, corn, spices and a pinch of salt and sauté until warmed through and fragrant.
Stir in cooked rice and tomatoes. Taste and adjust seasonings.

Gently fold in chicken. Sprinkle with cheese.
Turn heat to low, cover pan and gently cook for 10 mins to warm chicken and melt cheese.
Sprinkle with cilantro (if using).
Serve as is with a big dollop of sour cream, or wrapped in a tortilla with your favourite burrito toppings.
Serves 4

*I use Uncle Bens Natural Select Mexican rice for this dish. It adds a little something-something.

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