Tex-Mex Toss-Up Fried Rice
Show your leftover grains some love with a fun way to stir things up.
Photography by Armando Rafael
Recipe by Charles Grayauskie
- 2Servings
Ingredients
- 2 tbsp. vegetable oil
- 1 cup sliced rotisserie chicken
- 1/2 cup thawed frozen corn
- 1/2 cup rinsed canned black beans
- 1 sliced scallion
- 2 tsp. chili powder
- 2 cups leftover rice
- Pico de gallo
- Fresh cilantro leaves
Preparation
In a medium skillet, heat 2 tbsp. vegetable oil over medium. Add chicken, corn, black beans, scallion and chili powder and stir-fry until cooked and browned in spots, 3 to 5 minutes. Add 2 cups leftover rice and stir-fry until heated through. Garnish with pico de gallo (drained) and fresh cilantro leaves.
