Healthy Mexican Fried Rice

80m
Prep Time
40m
Cook Time
2h
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated and refrigeration time is included in prep time."

Original is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the brown rice, look for one that is labeled as short-grain, medium-grain, or long-grain.
  • If you are unable to find canned black beans, you can also substitute with cooked black beans.

  • Instead of brown rice, use quinoa for a higher protein content. The benefit of this substitution is that it provides more protein and fiber than brown rice, making it a healthier option.
  • Instead of canned black beans, use fresh black beans. The benefit of this substitution is that fresh black beans are more nutrient-dense than canned beans, and they provide a more flavorful and fresher taste.

Vegetarian Fried Rice Omit the black beans and replace with 1 cup of cooked chickpeas. Add 1 cup of cooked diced vegetables such as carrots, peas, and mushrooms. Cook for an additional 5 minutes or until vegetables are heated through.



Mexican Street Corn Salad - A delicious and easy side dish that pairs perfectly with the Mexican Fried Rice. It's made with grilled corn, bell peppers, red onion, cilantro, and a creamy lime dressing. It's light, flavorful, and adds a nice crunch to the Mexican Fried Rice.


Spicy Guacamole: A creamy and spicy guacamole that is the perfect accompaniment to the Mexican Fried Rice and Mexican Street Corn Salad. It's made with mashed avocados, jalapenos, lime juice, garlic, and cilantro, and is sure to add a kick of flavor to the meal. Plus, it's a healthy and vegan option that everyone can enjoy!




FAQ

Q: How long should I refrigerate the cooked rice?

A: For best results, refrigerate the cooked rice overnight. However, if you're in a rush, you can refrigerate it for at least 1 hour.



Q: How do I store cooked rice?

A: Cooked rice should be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cooked rice in an airtight container for up to 6 months.

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Fun facts:

The avocado used in this recipe is native to Mexico and was first cultivated in the country over 10,000 years ago.

Feta cheese is one of the most popular cheeses in the world and is believed to have been first produced in Greece over 2,000 years ago.