MEXICAN FRIED RICE
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This Mexican fried rice is a fast and simple meal that’s also light on dishes. It’s full of chicken, cheese and veggies, making every bite extra tasty!

Mexican fried rice with chicken, cheese, guacamole and sour cream.

This recipe was originally going to be a Mexican chicken and rice salad, but it just seemed easier to throw it all in the wok together and create fried rice instead!

If you’re after a more traditional fried rice recipe, here’s an option for Chinese fried rice, or give this teriyaki chicken/fried rice mash up a go.

 

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Mexican fried rice with chicken, cheese, guacamole and sour cream.

MEXICAN FRIED RICE

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This Mexican fried rice is a fast and simple meal that’s also light on dishes. It’s full of chicken, cheese and veggies, making every bite extra tasty!

QUICK PRINT

Ingredients

FRIED RICE

  • 600 g boneless, skinless chicken thighs (1lb 5oz)
  • 1 red capsicum
  • 1 small red onion
  • 2 x 250g pouches brown rice (2 x 8.8oz)
  • 1/2 Tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 cup frozen corn kernels (150g)
  • 400 g can black beans, drained (14oz)
  • 60 g baby spinach (2.1oz)
  • 1-2 Tbsp lime juice

TO SERVE

  • 1 large avocado
  • Large handful fresh coriander
  • 3/4 cup grated cheddar or Colby cheese (75g)
  • 1/3 cup lite sour cream (80ml)

Instructions

  1. PREPARE INGREDIENTS

    Dice chicken into roughly 2cm / 0.8in pieces and season all over with salt and pepper. Finely dice capsicum and onion. Microwave rice according to instructions on packet.

  2. Prepare serving ingredients by mashing avocado and seasoning with a little salt and pepper. Roughly chop coriander.

  3. COOK FRIED RICE

    Heat oil in a large wok or frying pan over high heat. Add chicken and stir fry for a minute to lightly brown. Add in cumin, paprika, oregano and garlic powder. Cook for a few minutes, until chicken is virtually cooked through.

  4. Stir in capsicum, red onion and corn kernels. Cook for 2 minutes, then add rice, beans and spinach. Stir fry for 2 minutes. Add lime juice, salt and pepper to taste.

  5. SERVE

    Divide fried rice between warmed serving bowls. Stir in cheese or sprinkle on top. Top with avocado, sour cream and coriander.

Recipe Notes

WINE MATCH: A Rosé. Beer is great too - go for a lager.
GLUTEN-FREE OPTION: This is a naturally gluten-free meal.
INGREDIENT SWAPS / NOTES: Chicken tenderloins would be a suitable alternative to boneless, skinless chicken thighs. You could swap the cheddar for feta, if you have some extra from the Mediterranean crustless quiche (also part of this week’s menu). For a healthier meal, omit the cheese.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge. Keep avocado, coriander and sour cream separate. Reheat fried rice in the microwave and top with avocado, coriander and sour cream just before serving.

 

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