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Mexican Chilli Beans and Rice

Craving for a nutritious & easy mid-week meal? This healthy Mexican Chilli Beans with Rice recipe will be a hit with the the family! Made entirely in our 10 cup rice-cooker, no stove required! A quick, simple & delicious recipe you can rely on when you're lacking mid-week inspiration.


  • 1 cup of brown rice
  • 1 brown onion diced
  • 2 large celery stalks diced
  • 1 medium capsicum diced
  • ½ cup frozen corn kernels
  • 1 can black beans
  • 1 can kidney beans
  • 1 can diced tomatoes
  • cup veggie broth
  • 1 tsp chili flakes or more to taste
  • 1 tsp paprika
  • 1 tsp salt or to taste
  • 1 tsp oregano


  • Begin by prepping your veggies and dice the onion, celery, and capsicum.
  • Add veggies to the rice cooker pot
  • Drain and rinse your canned beans and add to the rice cooker pot.
  • Add all remaining ingredients and stir through until well incorporated
  • Set the brown rice function on the rice cooker and allow it to cook until rice cooker is finished.
  • Serve immediately with avocado and vegan sour cream and some chopped coriander ( if you liked coriander) leftovers freeze well and can be used for quick meals or as stuffing for burritos or sweet potatoes.