Mexican Fried Rice
This Mexican Fried Rice offers a flavorful twist on a classic side dish, packing in protein from the chicken breast and fiber from the vegetables.
Ingredients
- 1 chicken breast
- 2 cloves garlic (crushed)
- 2 cups brown rice (cooked)
- 2 tbsp coconut oil
- ½ red onion (chopped)
- 1 bell peppers (diced)
- ½ cup red kidney beans (drained)
- 1 tomato (peeled & chopped)
- 1 avocado (diced)
- 1 tbsp lime juice
- ½ chilli (chopped)
- 1 tbsp coriander (chopped)
Spices
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp chilli flakes
Instructions
- Chop the chicken into cubes. Season with salt, pepper, spices and crushed garlic.
- Heat the oil in the pan over medium-high heat, and fry the chicken for about 3-4 minutes. Add in the chopped onion and diced peppers and continue to cook for another 3-4 minutes.
- Next, add the drained sweetcorn, beans and the cooked rice. Mix well and cook for another 2 minutes.
- Remove from the heat, and add the peeled and diced tomato, then mix.
- To serve, divide the rice between plates, top with avocado, drizzle with lime juice, and sprinkle with chopped chili and coriander.
Notes
- To easily peel the tomato, cut a cross in the top of the tomato (not the stalk end) and pour boiling water over it. After about 1 minute, the skin will come off easily.
Nutrition per serve
Calories: 630kcal | Carbohydrates: 93g | Protein: 24g | Fat: 19g | Fiber: 11g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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