Go Back
+ servings
an easy tex-mex chicken dish with fajita veggies, spices, shredded chicken, and leftover rice!
Print Recipe
5 from 5 votes

tex-mex fried rice with chicken

a small batch version of tex mex fried rice with chicken, veggies, and tons of flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: texmex fried rice
Servings: 2 people
Calories: 498kcal
Author: sara a.
Cost: $5

Ingredients

  • 1 Tbsp. olive oil
  • 1 poblano pepper
  • 1 small onion white or yellow
  • 1/2 bell pepper any color
  • 1/3 cup cherry tomatoes
  • 1/2 small jalapeño
  • 1 Tbsp. taco seasoning
  • 2 cloves garlic
  • 1 cup shredded chicken grilled or rotisserie
  • 1/3 cup frozen corn
  • 2 cups leftover white rice
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup chopped green onion
  • 2 Tbsp. chopped cilantro divided
  • 1 Tbsp. hot sauce
  • salt + freshly cracked pepper to taste

Instructions

  • Finely chop the poblano pepper, onion, bell pepper, and jalapeño pepper. Quarter the cherry tomatoes, then mince the garlic.
  • Heat the olive oil in a large skillet. Add the poblano peppers, onions, bell peppers, cherry tomatoes, and jalapeños. Season with taco seasoning, and cook until the vegetables start to soften, about 5-7 minutes.
  • Stir in garlic, and cook another minute.
  • Stir in the shredded chicken and frozen corn. Cook until chicken is warmed through, about 3-4 minutes.
  • Stir in the rice, Worcestershire sauce, green onion, and 1 tablespoon of cilantro. Mix thoroughly to combine everything. Cook the fried rice for about 3-4 more minutes, stirring occasionally to evenly "fry" the rice.
  • Finish by stirring in the hot sauce, and then season with salt and pepper to taste.
  • Serve hot, and garnish with remaining freshly chopped cilantro (and sour cream, if desired)!

Notes

  • Feel free to leave out the jalapeño and hot sauce for a less spicy version!
  • You can substitute the poblano pepper with more bell peppers.
  • You can substitute white rice with brown rice, too!
  • To make this recipe vegan/vegetarian, simply leave out the shredded chicken.  You can substitute with black beans instead!

Nutrition

Serving: 2cups | Calories: 498kcal