Fiesta Chicken & Rice

Dinner time or party time? Both!
Serves 2-3 Total 30-60 Minutes


  • 1 10-oz container of Cedar’s Black Bean Salad
  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt
  • Juice from 1 lime
  • 2-3 tablespoons cilantro, chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope or 3 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • 2 cups onion, diced (about 1 onion)
  • 2 cups bell peppers, diced (about 3 bell peppers)
  • 2 cups corn, fresh or frozen
  • 3-4 cloves garlic, minced
  • 1 avocado, diced


  1. Add the rice, water, salt, lime juice and cilantro to a medium pot. Stir well. Bring to a boil then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
  2. Meanwhile, cut the chicken into bite-sized pieces. Season with half of the taco seasoning. In a very large skillet or Dutch oven, heat the olive oil over medium high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Move to a plate and set aside.
  3. In the same skillet, increase the heat to high and add the onions, bell peppers, corn and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic and stir until combined and fragrant, about 30 seconds.
  4. Add Cedar’s Black Bean Salad, rice and chicken. Stir all to combine. Garnish with extra cilantro and top with avocado. Serve and enjoy.