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
Ingredients
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
Method
Cook the rice according to packet instructions, drain, and transfer onto a plate to cool.
Meanwhile chop the chicken into cubes, season with salt, pepper, the dry spices and crushed garlic.
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.
Next add the drained corn, beans and the cooked rice, mix well and cook for another 2 minutes.
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.)
To serve, divide the rice between plates, top with avocado, drizzle with fresh lime juice, and sprinkle with chopped chilli and coriander.
Nutrition
Calories 300
Protein 24g
Carbs 32g
Fat 9g