Mexican Fried Rice
Restaurant-style Mexican Fried Rice made at home! Traditional Mexican flavors come together in a simple, one pot rice dish that the whole family will enjoy!
Servings: 4
Calories: 684kcal
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 pound ground chicken
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 onion white or yellow
- 3 cloves garlic minced
- 14 ounce black beans 1 can, drained and rinsed
- 1 cup corn
- 4½ cups cooked white rice 1 1/2 cups uncooked*
- ½ cup enchilada sauce
- 2 tablespoon lime juice from 1 lime
- 1 teaspoon smoked paprika
Optional toppings
- 2 tablespoon cilantro freshly chopped
- 1 tomato diced
- ¼ cup feta cheese crumbled
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, onion, salt, and pepper. Cook for 5 minutes, breaking up the chicken as you go. Add the garlic and cook for another minute.
- Add Ingredients: Add the black beans, corn, and rice to the skillet. If needed, add another drizzle of olive oil if needed. Increase the heat to high and cook, stirring often, just until the rice begins to crisp.
- Toss in Sauce: Whisk the enchilada sauce, lime juice, and smoked paprika in a small bowl, then pour over the rice in the skillet. Reduce the heat to medium and toss the rice well to coat in the sauce.
- Finish & Serve: Remove the skillet from the heat and top with cilantro, tomatoes, and feta. Serve.
Notes
- *Precooked refrigerated rice works best. If you cook rice for this recipe, let it cook in the fridge for an hour before starting.
- If you're lucky enough to have any leftovers, store them in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 684kcal | Carbohydrates: 90g | Protein: 37g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 730mg | Potassium: 1224mg | Fiber: 12g | Sugar: 6g | Vitamin A: 857IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 4mg