Mexican Fried Rice

Posted: June 24, 2020 | By: Stacy Croninger

Mexican Fried Rice

Featuring Chili Spice, Guacamole Mix, and Chili & Lime Sea Salt Flakes


1 cup brown rice (I used half black and half white rice as that was what I had in the pantry)
1 brown or yellow onion, sliced
1 red capsicum or red pepper, deseeded and chopped
2 cloves garlic, crushed
2 tsp Chili Spice
400g/14 oz can black beans
1 can corn kernels (I used fresh)
2 tbsp lime juice
1 chorizo, sliced
2 chicken thighs, diced
1/2 small red onion, finely chopped
1 tomato, chopped
1/2 cup crumbled feta
Coriander or cilantro to serve
Guacamole Mix
Chili & Lime Sea Salt Flakes


Cook the rice in a large saucepan of boiling water until tender. Drain well then spread onto a large tray and place in fridge uncovered for at least an hour.

Place the chorizo and chicken in a large frying pan over medium heat. Remove from pan once cooked, leaving the juices from the chorizo. Add onion and peppers and cook for 5 mins or until soft. Add the garlic and Chili Spice and stir for 30 secs. Add the rice and cook, stirring for 2 mins or until lightly fried and well combined. Add the beans, corn, chorizo and chicken. Continue cooking; stirring often until heated through. Pour lime juice over and toss to combine.

Combine the tomatoes and onion and season with Guacamole Mix and Chili & Lime Sea Salt Flakes. Top with avocado, feta, coriander and lime wedges. Enjoy

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