Mexican Fried Rice
Zesty and Packed with Flavor
Looking for restaurant quality Mexican Fried Rice that’s easy to make?
Look no further!
We have a great tasting meal you can cook right over your stove in a matter of minutes. Versatile, fast and an all-around classic, you’re going to love our latest recipe.
- 7 oz. (300g) chicken breast
- 2 tbsp. coconut oil
- 2 cloves garlic, crushed
- 1 tomato, peeled, chopped
- 1 avocado, stone removed, flesh diced
- 1 tbsp. lime
- 1 red pepper, diced
- 1/2 red onion, chopped
- ½ cup (100g) red kidney beans, drained
- ½ chilli, chopped
- 3/8 cup (100g) sweetcorn, drained
- scant ½ cup (100g) rice
- handful coriander, chopped
- 1 tsp. Oregano
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. chilli flakes
-Start by chopping the chicken breast into cubes. When it’s nice and chopped, season with salt, pepper, spices and crushed garlic.
-Cook the rice according to the instructions on the packaging. Drain, then transfer onto a plate to cool.
-Heat the oil in the pan over medium-high heat. Fry chicken for about 3-4 minutes. Add in chopped onion and diced peppers. Continue cooking for another 3-4 minutes.
-Next up, add the drained corn, beans and cooked rice. Mix well and cook for another 2 minutes.
-Remove from the heat, and add the peeled and diced tomato, mix.
To serve, divide the rice between plates, top with the avocado, drizzle with lime juice, and sprinkle with chopped chilli and coriander.
- Having trouble peeling the tomato? To make it easier, pour boiling water over it for about 1 min.
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