0 from 9 votes
Mexican Chicken Fried Rice
A fun and delicious twist on traditional chicken fried rice with egg! This easy 30 minute one skillet recipe features black beans, corn, and your favorite Tex Mex spices.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 440 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , Mexican , Tex-Mex
Ingredients
- 4 cups of cooked white rice COLD (From 1 ½ cups of dry rice)
- 3 tablespoons butter
- 1 pound boneless chicken breast or thighs
- 2 large eggs beaten
- 1 cup chopped onion
- 2 cloves garlic minced
- 1 red bell pepper seeded and chopped
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 3 tablespoons soy sauce
- 15 ounce canned black beans drained
- 15 ounce canned corn drained
- 1 cup chopped cilantro
Instructions
- Make ahead: Cook the rice according to package instructions and chill in the refrigerator until cold. Using cold rice in fried rice recipes keeps it from getting mushy.
- Chop the chicken into 1 inch pieces. Chop all the produce, and drain the canned ingredients.
- Set a large Sauté pan over medium heat. Place a holding plate to the side of the pan. Add the butter. Once melted, pour in the beaten eggs. Move them around the pan to scramble. Once the eggs are fully cooked, move them to the holding plate.
- Add the onions, garlic, and bell pepper to the remaining butter. Sauté for 2 to 3 minutes. Move the vegetables to the sides of the pan and add the chicken pieces to the middle. Sprinkle generously with salt, then sprinkle with 1 tablespoon cumin and 2 teaspoons chili powder.
- Brown the chicken for 3 to 5 minutes stirring to cook on all sides.
- Add in the soy sauce. Stir well to coat the chicken and vegetables. Then add in the cold rice. Cook the rice, stirring every two minutes or so, until the chicken and vegetables are well incorporated in the rice has warmed through.
- Finally, stir in the drained black beans, corn, and fresh chopped cilantro.
Cup of Yum
Notes
- Leftover chicken fried rice will keep well for up to 4 days in the refrigerator. Let it cool completely, then transfer to a container with a lid before placing in the fridge.
Nutrition Information
Serving
1.25cups
Calories
440kcal
(22%)
Carbohydrates
56g
(19%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
118mg
(39%)
Sodium
1061mg
(44%)
Potassium
788mg
(23%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
1292IU
(26%)
Vitamin C
32mg
(36%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 440
% Daily Value*
| Serving | 1.25cups | |
| Calories | 440kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1061mg | 44% |
| Potassium | 788mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 32mg | 36% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.