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Mexican Fried Rice

Grab a midweek taste of Mexico with this colourful, high protein meal that the whole family will love.


Serves 4

10 mins prep ~ 30 mins cook time



  • 300g chicken breast (raw weight)

  • 2 cloves garlic, crushed

  • 100g rice (uncooked weight)

  • ½ red onion, chopped

  • 1 red bell pepper, diced

  • 100g sweetcorn (drained)

  • 100g red kidney beans (drained)

  • 1 large tomato, peeled and chopped

  • 1 medium avocado, stone removed, flesh diced

  • 1 tbsp fresh lime juice

  • ½ chilli, chopped

  • Handful fresh coriander, chopped

  • 1 tsp oregano

  • 1 tsp paprika

  • 1 tsp ground cumin

  • ½ tsp. chilli flakes



  1. Cook the rice according to packet instructions, drain, and transfer onto a plate to cool.

  2. Meanwhile chop the chicken into cubes, season with salt, pepper, the dry spices and crushed garlic.

  3. Heat a non stick pan 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.

  4. Next add the drained corn, beans and the cooked rice, mix well and cook for another 2 minutes.

  5. Remove from the heat, and add the peeled and diced tomato. Mix. (Tip: To easily peel the tomato, pour boiling water over it for about 1 min, the skin will then easily come off.)

  6. To serve, divide the rice between plates, top with avocado, drizzle with fresh lime juice, and sprinkle with chopped chilli and coriander.




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