It’s Election Day! I hope everyone in the US reading this either has or will be voting. My husband and I actually voted three weeks ago (yay for early voting) and I’ve got to be honest – I’ve been completely burned out on all the various political ads all over TV and the Internet.
But now that the day is here I’m getting nervous and I’ll probably be watching the election results all night as I spend my night catching up on work. I’ve got to admit though – my husband will be gone most of the night at a political event to watch the election results so I’m being pretty indulgent and ordering a pizza instead of cooking (think a yummy fontina cheese, chicken, roasted garlic, mushrooms, tomatoes and goat cheese = super delicious).
But I’ve still got a post to share! I may or may not have mentioned that my husband is a sucker for Mexican and Southwestern cuisine. And Mexican rice? Forget about it – he loves that stuff. In fact, I’ve featured both a versions using cooked rice and spaghetti squash as well as another version that starts with uncooked rice and zucchini.
So doing a Mexican style fried rice was basically a natural progression. This was a definite cleaning out the freezer/fridge meal so feel free to sub in and out any vegetables you have on hand. To stretch this recipe out even further and make 6 servings, you could easily up the chicken a bit and add in some beans or bulk it up with additional vegetables such as peppers or zucchini.
- 2 eggs, beaten
- 1 Tbsp + 2 tsp olive oil, divided
- 2 cups finely sliced cabbage (I used red just because I had it on hand, but feel free to use green cabbage if it’s more convenient)
- 2 cups cooked, day old long grain brown rice (I actually used some leftover basmati)
- 1 small onion, chopped
- 1 large bell pepper, small dice
- 8 oz chicken tenderloins, cut into ½ inch pieces
- 4 garlic cloves, minced
- 1 cup frozen corn, defrosted
- 1 cup (8 oz) taco sauce (recipe follows or you can use your fav store bought – just make sure to watch the sodium and check the ingredients)
- 4 green onions, chopped
- 1/4 cup minced fresh cilantro
- In a large skillet heat 1 tsp of olive oil and cook eggs until just set. Remove to a large bowl and break up with a fork.
- Heat another 1 tsp of olive oil and cook the cabbage until softened, about 6 – 8 minutes then remove to the bowl with the eggs.
- Heat ½ Tbsp olive oil and stir-fry rice for 4 – 5 minutes or until fragrant. Place in the same bowl as the cabbage and egg.
- Heat remaining ½ Tbsp olive oil and add onion and bell pepper, cook for 2 – 3 minutes or until just beginning to soften. Add in chicken tenderloin and garlic, continue to sauté another 4 – 5 minutes or until chicken is cooked through.
- Stir in cabbage/rice/egg mix along with corn and taco sauce. Stir fry another 3 – 4 minutes until well combined. Stir in green onions and cilantro, serve and enjoy!
Prep time does not include time to make taco sauce - although you could start the taco sauce and leave it simmering while you prep the ingredients for this recipe which would only increase the prep time about 5 minutes.
- ½ cup ketchup
- ¼ cup water
- ½ Tbsp cider vinegar
- ¾ tsp each cumin, granulated onion or onion powder and Mexican oregano
- ½ tsp each Mexican style chili powder (can sub regular chili powder) and granulated garlic or garlic powder
- ¼ tsp each salt and chipotle chile powder
- Pinch of sugar (about 1/8 tsp)
- Place in a small saucepan and stir well. Reheat over low for 10 – 15 minutes, stirring frequently until flavors have combined.