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!
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.
Prepare serving ingredients by mashing avocado and seasoning with a little salt and pepper. Roughly chop coriander.
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.
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.
Divide fried rice between warmed serving bowls. Stir in cheese or sprinkle on top. Top with avocado, sour cream and coriander.
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.