Our Mexican Fried rice is a delightful take on the traditional dish, with the addition of cheese and Mexican herbs and spices. To make it vegetarian, replace the chicken with mushrooms and half a tin of cooked kidney or black beans.
Serves: Two
Time: 45 minutes
Ingredients
- 2 1/4 cups water
- 1/2 cup of long grain brown rice
- 1/4 cup beer
- 1 teaspoon chilli powder
- 2 fresh red chillies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- pepper, to taste
- 2 teaspoon honey
- 2 teaspoon olive oil
- 1 medium green capsicum
- 1 large brown onion
- 1 medium red capsicum
- 2 chicken thighs, boneless and skinless
- 85g Colby cheese
Method
In a medium saucepan, heat the water. Once the water is boiling, add the brown rice. Reduce the heat to medium-low and simmer for 25 minutes. When a very small amount of water remains, remove the pan from the stove and let it stand, covered. In a blender, add the beer, chilli powder, cumin, oregano, salt, pepper and honey. Process until smooth. After the rice is cooked, place the oil in a wok over high heat. When the oil is hot, add the capsicum, onion, and cook for three minutes. Add the chicken and cook until done. Stir frequently. Add the rice and the sauce and cook for another two minute minutes. Stir until the sauce and other ingredients are well combined. Turn off the heat and add the cheese. Toss well until the cheese is melted, then serve.
