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
I 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
LOL
haniela says
oh, my, this sounds so delicious. I could add my frozen broccoli to this too. Yum I’m hungry now.
Diane says
I agree Hani, a vegetable would have been great with it. Even fresh roasted corn off the cob 🙂
Monica says
I typically prefer Asian fried rice, but this sounds amazing. I’ll have to try it!
Diane says
If you do let me know how you liked it 🙂
Georgia @ The Comfort of Cooking says
I’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
I’m so happy you found it too Georgia! Oh I love your orange cheese danish, looks so pretty 🙂
Paula says
I 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
you 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
Wow..you are territorial when it comes to your food!!Yummy rice
Sue says
Oh yes, I’d eat this for breakfast, but I’m kind of wimpy, so I’d leave off the jalapeno!
Diane says
You are so funny!
susan from food blogga says
Mexican fried rice? Genius. You’re such a good SoCal -er, Diane.
Diane says
Yeah, 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
I would totally eat that for breakfast! I bet it would be good with egg instead of the chicken, too 🙂 YUM!
Diane says
Oh yes, that sounds so good.
Raina says
Yum! 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
Yeah, I get it not everyone is nutty like me 🙂 Oh and this is WAY better than anything you can purchase.
Kristina Vanni says
What a great idea! I love fried rice too….giving it a Mexican twist is genius!
Diane says
I will be making this rice over and over. Huge hit and made a large amount, great for snacking!
Jessica @ Cajunlicious says
I love it for breakfast too, it’s my favorite & I hide it too!
Caitlin says
I hide my left overs too.