Healthy Mexican Fried Rice
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Recipe: #31704
March 24, 2019
Categories: Fresh Tomatoes, Dinner, Main Dish, Side Dishes, Beans, Black Beans, Rice, Brown Rice, Vegetables, Onions, Mexican, Easy/Beginner Cooking, Picnic, Potluck, Weeknight Meals, Refrigerator, Stove Top, Vegetarian more
"From our Sunday newspaper The Sunday Times. Times are estimated and refrigeration time is included in prep time."
Ingredients
Nutritional
- Serving Size: 1 (510 g)
- Calories 926.6
- Total Fat - 26.2 g
- Saturated Fat - 8.4 g
- Cholesterol - 53.4 mg
- Sodium - 837.5 mg
- Total Carbohydrate - 124.9 g
- Dietary Fiber - 22.1 g
- Sugars - 18.3 g
- Protein - 53.5 g
- Calcium - 340.5 mg
- Iron - 7.5 mg
- Vitamin C - 49.8 mg
- Thiamin - 1.2 mg
Step 1
Cook the rice in a large saucepan of boiling water for 25 minutes or until tender.
Step 2
Drain well, then spread onto a large tray and place into the fridge, uncovered, for at least 1 hour (I find for fried rice it is better to refrigerate overnight, therefore making this a quick meal to make the following day).
Step 3
Heat the oil in a large frying pan over medium heat and add the onion and capsicum and cook for 5 minutes or until soft and then add the garlic and chilli powder and cook, stirring, for 30 seconds or until aromatic.
Step 4
Add the rice and cook, stirring, for 2 minutes until lightly fried and well combined with the onion mixture and then add the beans and corn and continue cooking, stirring often, until heated through and then pour lime juice over and toss to combine.
Step 5
Combine the tomatoes and onion and season to taste.
Step 6
Divide the rice mixture among serving bowls and top with the tomato mixture, avocado, feta, coriander and lime wedges.
Tips & Variations
No special items needed.
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