Restaurant-style Mexican Rice at home…..
nothing better than home cooking!
When I go to a Chinese food restaurant, I look forward to ordering fried rice.
I even like to order extra so I have plenty left over. I really like to eat it for breakfast the next day.
Is that wrong?
I really don’t want to share the leftovers with anyone.
I write my name on the carton.
Hide it in the paper bag in the refrigerator, behind some containers.
I keep my fingers crossed that no one will ask if there are any leftovers too.
Chances are slim, we are talking about breakfast time.
I think they won’t jump out of bed like me and want Fried Rice, but you never know.
I heat it and eat it right out of the container, no need to dirty a bowl.
(It will only give them more of a chance to notice what I’m doing once they smell the goodness).
Which brings me to this Mexican version of Fried Rice I made.
Which pretty much tastes as delicious as Mexican Rice you get is great Mexican Restaurants.
It’s a great recipe to add chicken, pork, or black beans too and enjoy it as a one dish meal.
Oh this is so delicious, and not fried in a ton of oil, so I don’t feel guilty eating it at all. Not even for breakfast. Oh this is so delicious, and not fried in a ton of oil, so I don’t feel guilty eating it at all Not even for breakfast. The other day a friend called and was asking me all about the Mexican food places near us. Where do I buy my Carne Asada to cook at home? Where do I buy Tamales? Where do I go out to eat Mexican food. Which of course after this in depth conversation had me wanting Mexican Food. I didn’t really want to leave the house to pick up any, so I decided to whip up a quick Mexican Fried Rice and call it dinner.
- 2 cups long grain rice
- 2 Tablespoons oil
- 3 cups chicken stock
- 1 Tablespoon Knorr Tomato Bouillon
- 1 large onion
- 1 8oz can unsalted tomato sauce
- 1 can black beans
- 3 cooked boneless skinless chicken breasts
- cilantro-jalapeno (optional)
- In a large frying pan ( you will need a lid to fit this pan)
- Place 2 Cups long grain white rice
- Tablespoons oil
- Cook on medium heat stirring rice until it starts to turn golden about 3-4 minutes.
- Add 3 cups chicken stock
- Tablespoon Knorr Tomato Bouillon
- large onion diced
- oz. can unsalted tomato sauce
- Cover with lid, cook on high temperature until it comes to a boil. Turn temperature to low for 30 minutes or until rice is tender.
- Uncover, then add
- can drained black beans
- cooked and diced chicken breasts ( I cut 3 boneless skinless chicken breasts into 1 inch pieces then cook them in a heated frying pan while the rice is cooking)
- The rice is so hot, that the black beans heat up very quickly. By the time I stir everything together, cover it for a minute until everyone sits down, it's done.
- I wish I had fresh cilantro. I just ran out of it the day before. Why does that always happen.
- The next morning when I was eating a bowl of this, I sprinkled on some dry cilantro, it was fine but you know...not the same as fresh.
- I did have a jalapeño, so I thinly sliced it and topped off the bowls with it. It added a little kick!
Erin says
May 10, 2011 at 3:09 amI try to hide leftovers from my boyfriend so that I have something to bring to work for lunch the next day. It doesn’t work very well most of the time either!
Diane says
May 10, 2011 at 8:41 amLOL
haniela says
May 10, 2011 at 3:17 amoh, my, this sounds so delicious. I could add my frozen broccoli to this too. Yum I’m hungry now.
Diane says
May 10, 2011 at 8:40 amI agree Hani, a vegetable would have been great with it. Even fresh roasted corn off the cob 🙂
Monica says
May 10, 2011 at 7:55 amI typically prefer Asian fried rice, but this sounds amazing. I’ll have to try it!
Diane says
May 10, 2011 at 8:41 amIf you do let me know how you liked it 🙂
Georgia @ The Comfort of Cooking says
May 10, 2011 at 10:17 amI’ve been looking for a recipe just like this and have finally found a great one here! This mexican rice looks so delicious and perfect for a side dish. Thanks for sharing. I’m glad to have found your beautiful blog and am going to explore more of your recipes! 🙂 – Georgia
Diane says
May 10, 2011 at 11:50 amI’m so happy you found it too Georgia! Oh I love your orange cheese danish, looks so pretty 🙂
Paula says
May 10, 2011 at 10:25 amI love making chicken fried rice and chicken balls (although I don’t make the chicken balls from scratch) but it is one of my favourite *quick* dinners. This Mexican variation is very nice.
P.S. It took me years to even try a chicken ball only because I was truly ignorant and thought that they really were a chicken’s _ _ _ _ _. Imagine my delight when I first had one and discovered otherwise. You can laugh but don’t judge, I led a very sheltered life. LOL
Diane says
May 10, 2011 at 11:48 amyou crack me up Paula!
So if yo don’t make chicken balls do you buy them? I have no idea what they are. Are they like chicken “meatballs”?
leslie says
May 10, 2011 at 12:53 pmWow..you are territorial when it comes to your food!!Yummy rice
Sue says
May 10, 2011 at 7:49 pmOh yes, I’d eat this for breakfast, but I’m kind of wimpy, so I’d leave off the jalapeno!
Diane says
May 10, 2011 at 9:56 pmYou are so funny!
susan from food blogga says
May 11, 2011 at 5:34 amMexican fried rice? Genius. You’re such a good SoCal -er, Diane.
Diane says
May 11, 2011 at 11:29 pmYeah, they may not know what good bread is here, but every Mexican ingredient is at my fingertips! Did I ask you already, are you going to BlogHerFood?
averagebetty says
May 11, 2011 at 8:22 amI would totally eat that for breakfast! I bet it would be good with egg instead of the chicken, too 🙂 YUM!
Diane says
May 11, 2011 at 11:26 pmOh yes, that sounds so good.
Raina says
May 11, 2011 at 5:29 pmYum! I am always looking for side dishes for my Mexican main dishes. I am never crazy about store-bought Mexican or Spanish rice. This sounds great. Not a big fan of morning fried rice though…lol
Diane says
May 11, 2011 at 11:28 pmYeah, I get it not everyone is nutty like me 🙂 Oh and this is WAY better than anything you can purchase.
Kristina Vanni says
May 14, 2011 at 5:10 pmWhat a great idea! I love fried rice too….giving it a Mexican twist is genius!
Diane says
May 14, 2011 at 8:33 pmI will be making this rice over and over. Huge hit and made a large amount, great for snacking!
Jessica @ Cajunlicious says
September 20, 2011 at 6:11 amI love it for breakfast too, it’s my favorite & I hide it too!
Caitlin says
August 29, 2012 at 8:39 amI hide my left overs too.