Mexican Chicken and Rice Salad

This colourful salad is easy to prepare and makes a fast and filling meal that the whole family will love.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1 tbsp Olive Oil

  • 1 lb Chicken Breasts (skinless and boneless, cut into small pieces)

  • 3 tbsp Taco Seasoning

  • 1 cup Frozen Corn

  • 1½ cup Sunwhite Medium Grain Rice (cooked)

  • 1 Green Bell Pepper (chopped)

  • 1 cup Cherry Tomatoes (chopped)

  • 1 cup Black Beans

  • 6 Green Onions (chopped)

  • 1 cup Queso Duro Or White Cheddar (shredded)

  • ½ cup Coriander (chopped)

  • 2 tbsp Lemon Juice (freshly squeezed)

  • 1 tbsp Lime Juice (freshly squeezed)

  • 2 tbsp Olive Oil

  • 1 Avocado (optional)

  • ¼ tsp Salt (or to taste)

  • ½ tsp Pepper (or to taste)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Mexican Chicken and Rice Salad


  • Begin by heating one tablespoon of olive oil in a non-stick skillet over medium-high heat. Properly season the chicken with taco seasoning, and adjust it to suit your preferred level of spiciness. Add the chicken to the skillet and cook it for about 10 minutes until fully cooked and mildly browned. Once done, remove the chicken from the skillet.

  • In the same skillet, add the corn and cook it over high heat for not more than two minutes or until it starts to char slightly.

  • Combine all the ingredients in a large bowl and ensure that it is seasoned appropriately with salt and pepper. Toss the mixture thoroughly to ensure even distribution.

  • The dish can be served warm or cold, depending on your preference.

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