Mexican Fried Rice

For a balanced, delicious meal in minutes, this Mexican Fried Rice delivers flavor with flair! Fresh ingredients come together beautifully in a zesty mid-week meal everyone will love!

Anything But Ordinary

Rice is like the food equivalent of a great living room rug. I know y’all think I’ve gone nuts, but hear me out. Rice, like a good rug, ties everything together so perfectly. Like this Mexican Fried Rice, for example. Take a bunch of different ingredients, throw them together in a big pot with some rice and you have something truly wonderful. This dish is fresh, delicious, and comes together in a snap for a mid-week meal that everyone will love.

Cooking Mexican food means fresh ingredients like onions, peppers, and avocado. And my favorite? The spices! Wait, or is it the queso fresco? Don’t make me choose! The textures in this fried rice make it even more outstanding. Perfectly sautéed veggies, dense beans, smooth avocado–this quick and easy meal delivers the goods! And it brings the family together for a dinner everyone will love. That’s hard to beat!

How to Make Mexican Fried Rice

First, cook the rice according to package directions. Need help? Check out my Basics post on how to cook rice. While the rice cooks, cut the chicken into bite-size pieces. Place them in a baggie or medium bowl with half of the packet of taco seasoning and toss to coat. In a large wok or cast iron skillet over medium-high heat, melt the butter. Add the chicken and cook until no longer pink in the middle.

Remove the chicken from the skillet. Then add all of the chopped peppers, onion and remaining taco seasoning to the hot skillet. Let sauté for 10 minutes or until tender. Once tender, add the eggs and stir frequently until they are scrambled throughout the veggies.

Then add the cooked rice to the skillet with the scrambled peppers and onion to let it start crisping up. Add the cooked chicken, mexicorn and black beans. Stir to combine. Season with salt and pepper to taste. Finally, top with the cherry tomatoes, diced avocado, cilantro and cotija just before serving. Serve with hot sauce and limes. Enjoy!

More Rice That’s Just as Nice

Rice is so versatile! My Pesto Rice Salad combines fresh roasted corn, cherry tomatoes, and goat cheese crumbles make this side dish bright and flavorful. Rice for breakfast? Yes, please! This hearty Breakfast Rice Scramble is protein-packed with bacon and egg and dressed up with fresh avocado and tomato for a balanced and scrumptious morning meal.

I hope you love this Mexican Fried Rice as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.

xoxo,

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Mexican Fried Rice

• Author: The BakerMama
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 6-8 1x

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Description

For a balanced, delicious meal in minutes, this Mexican Fried Rice delivers with flair! Fresh ingredients come together beautifully in a zesty mid-week meal everyone will love!

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Ingredients

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• 4 cups cooked rice
• 2 tablespoons unsalted butter
• 1 pound boneless skinless chicken breasts
• 1 (1 ounce) packet taco seasoning
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 small green bell pepper, chopped
• 1/2 red onion, chopped
• 4 large eggs, lightly beaten
• 1 (11 ounce) can mexicorn, drained
• 1 (15 ounce) can black beans, drained and rinsed
• salt & pepper, to taste
• 10 cherry tomatoes, halved
• 1/2 large avocado, diced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons crumbled cotija or queso fresco cheese
• hot sauce, for serving
• limes, for serving

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Instructions

1. Cook the rice according to package directions.
2. Cut the chicken into bite-size pieces and toss it in half of the packet of taco seasoning. In a large wok or cast iron skillet over medium-high heat, melt the butter. Add the chicken and cook until no longer pink in the middle. Remove the chicken from the skillet.
3. Add all of the chopped peppers, onion and remaining taco seasoning to the hot skillet. Let sauté for 10 minutes or until tender. Add the eggs and stir frequently until they are scrambled throughout the veggies.
4. Add the cooked rice to the skillet with the scrambled peppers and onion to let it start crisping up. Add the cooked chicken, mexicorn and black beans. Stir to combine.
5. Season with salt and pepper to taste.
6. Top with the cherry tomatoes, diced avocado, cilantro and cotija just before serving. Serve with hot sauce and limes.

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