‘Takikomigohan’ is a Japanese dish of Rice cooked with other ingredients and seasoning. Using a rice cooker, it is easy to cook. Today I added the spices that I use for ‘Chilli Con Carne’. It’s a Mexican inspired Takikomigohan. Chicken can be replaced with other meat such as Pork or Sausages, or Seafood is also good. Enjoy this rice dish with a refreshing salad.


4 Servings


300g Chicken Thigh Fillets *cut into bite-size pieces
1/2 teaspoon Salt
Ground Chilli OR Pepper as required
1-2 teaspoons Ground Cumin
1-2 teaspoons Ground Coriander Seeds
1-2 teaspoons Ground Paprika
1-2 teaspoons Dried Oregano
2 cups (180ml cup) Short / Medium Grain Rice
350ml Chicken Stock
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 medium Tomato OR 120g Cherry Tomatoes *cut into small pieces
1/2 cup Corn Kernels
Chopped Parsley OR Coriander

  1. Place Chicken pieces in a bowl, add Salt and all Spices, and mix well to coat. Set aside.
  2. Wash Rice, drain the water, and place into the rice cooker’s inner pot.
  3. Add Chicken Stock and Salt, and stir. Scatter Onion, Garlic, Tomato and Chicken pieces. DO NOT stir.
  4. Press ‘COOK’ button to start cooking. When the rice is cooked, add Corn Kernels, and let it steamed for 10 minutes. Then mix gently. Add extra Salt & Pepper if required. Sprinkle with chopped Parsley OR Coriander, and serve.