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Mexican Fried Rice with Chicken

Closeup front view of plate with Mexican fried rice with sweet potatoes and black beans.
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4.5 from 2 reviews

A nutritious Mexican Fried Rice with Chicken that will make your tastebuds sing! Chicken, onion, black beans, corn, sweet potatoes and rice are tossed in a warm taco sauce in this easy 30-minute meal!

Ingredients

Scale

Chicken:

  • 260 grams / 9 ounces Chicken Breast (or thighs), boneless, skinless – cut into bite-sized pieces
  • ¼ TSP Kosher Salt (use half the amount if using iodized table salt)
  • ¼ TSP ground Black Pepper
  • ¼ TSP Garlic Powder
  • ¼ TSP Smoked Paprika (hot or sweet)
  • 1 TSP Olive Oil

Sauce:

  • 100 grams / 3.5 ounces Taco Sauce (store-bought or homemade – I used Santa Maria Hot Taco Sauce – note 1)
  • 1 TSP Kosher Salt
  • ⅛ TSP ground Black Pepper
  • ½ TSP ground Cumin
  • ¼ TSP ground Cayenne (optional – omit for a milder flavor), to taste
  • ½ – 1 TSP Crushed Red Pepper, to taste
  • ¾ TSP Smoked Paprika
  • ½ TSP dried Mexican Oregano (or regular oregano)
  • ⅛ TSP ground Cinnamon

Mexican Fried Rice:

  • 100 grams / 3.5 ounces (1 small) Sweet Potato – peeled, cut into ½-inch cubes (or use leftover cooked/roasted sweet potatoes)
  • 80 grams / ≈ ⅓ medium Red Onion – finely chopped
  • 15 grams / 3 – 4 Garlic cloves – minced
  • 30 grams / fresh Red Chilies (Thai Bird’s Eye or any other small hot red or green chilies – note 2*), to taste – chopped
  • 3 sprigs Coriander (Cilantro) – chopped
  • 25 grams / ⅛ cup Dry Black Turtle Beans – soaked overnight and cooked (or use ¼ cup drained and rinsed canned black beans)
  • 70 grams / ½ cup frozen Sweet Corn Kernels (or use fresh or canned)
  • ½ TBSP Olive Oil
  • 240 grams / 1.5 cups cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 3)
  • To Serve: Reserved coriander, chopped spring onion (scallion/green onion)

Instructions

Prep:

  1. Season the chicken: Cut the chicken into bite-sized pieces and add to a medium bowl. Season with kosher salt, black pepper, garlic powder and smoked paprika. Mix well to coat and set aside.
  2. Make the sauce: Combine the taco sauce, kosher salt, black pepper, ground cumin, ground cayenne, crushed red pepper, Mexican oregano and ground cinnamon in a small measuring cup or bowl until combined well.
  3. Prepare the fresh ingredients: Cut the sweet potatoes, red onion, garlic, red chilies, coriander as indicated in the ‘ingredients’ section.

Mexican Fried Rice:

  1. Parboil the sweet potatoes: Fill a medium-sized saucepan with water and bring to a boil on the stove over high heat. Reduce the heat to medium-high and add the sweet potatoes. Boil for 10-12 minutes, or until the potatoes have softened on the outside but are slightly firm on the inside when pierced with a fork. Drain into a colander and set aside.
  2. Cook the chicken: Heat 1 teaspoon olive oil in a large nonstick wok or deep skillet over medium-high heat. Once hot, add the seasoned chicken and immediately spread the pieces out in the wok in a single layer. Allow to sear for 1 minute, then flip the pieces over to cook the other side for another minute. Sauté for 30-40 seconds until just cooked. Transfer to a clean bowl and set aside.
  3. Stir-fry the onion and aromatics: Heat the remaining ½ tablespoon of olive oil in the same wok over medium-high heat. Add the onion and sauté for 1 minute until starting to soften. Add the garlic and chilies and stir-fry for 30-40 seconds until fragrant.
  4. Add the veggies: Add the black beans, corn and sweet potatoes. Sauté for 2 minutes or until softened.
  5. Add the chicken: Add the chicken and toss briefly to combine. Then add the cooked rice and pour the prepared sauce on top. Stir-fry to combine until everything is evenly coated in the sauce.
  6. Toss through the coriander: Toss through half of the coriander (reserve some for garnish). Switch off the heat.
  7. To Serve: Divide evenly onto plates and garnish with the reserved coriander and chopped spring onion if desired. Serve immediately.

Equipment

Notes

  1. Taco Sauce. Use whichever brand you love and select a mild, medium or hot one based on your heat level preference. You could also use jarred tomato salsa, red enchilada sauce, passata or even marinara instead. Adjust spices as desired for the sauce to taste.
  2. Fresh Red Chilies. Feel free to use any type of hot red or green chilies that are easily available to you. If opting for green chilies, canned chopped green chilies or a deseeded jalapeño would taste great. Adjust the quantity based on your heat level preference.
  3. Thai Jasmine Brown Rice. White jasmine rice or any type of long grain rice will work well in this recipe.
  4. Adjust the spice level to taste. Use a mild taco sauce and use fewer seasonings for a milder flavor. You can also reduce or omit the chilies. Alternatively, if you want even more heat, add a dash of your favorite hot sauce either in the fried rice or drizzle some on top before serving.
  5. Make it vegetarian/vegan. Omit the chicken and replace it with beans, crispy pan-fried tofu, or your favorite plant-based meat substitute.
  6. Make it gluten-free. This recipe is gluten-free as written. However, make sure that the taco sauce you are using is gluten-free certified if you have sensitivities.
  7. Storing and reheating leftovers. This fried rice will keep for 3-4 days in the fridge if stored properly in an airtight sealed container. Warm leftovers in a wok over medium heat. Or reheat in the microwave on high for 1-2 minutes, stirring once in between, until hot throughout.
  8. See the ‘Variations’ section in the post above if you’d like to customize this fried rice.

Nutrition

Find it online: https://thatspicychick.com/mexican-fried-rice-chicken/