This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish, and check pre-shredded cheese for modified food starch.
"You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own."
This recipe happened because my wife and I were talking about the different types of fried rice dishes and realized that they were all restricted to Asian flavors. That makes sense, but the fact is fried rice is a simple, essentially one pot meal that is both quick and a great way to use leftovers.
So why not a Mexican fried rice? The interesting thing is that this took a few tries. There is a key component of Asian food and fried rice: soy sauce. That rich umami flavor is what makes fried rice, well, fried rice.
For this dish the chicken helps provide that umami flavor, as do the onions, but the key was the cheese. By adding just a bit this strikes the right balance of being both Mexican/Southwest flavors but also a fried rice.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Makes good leftovers.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|2||chipotle in adobo|
|1/4 cup||beer or gluten-free beer|
|1 tsp||chili powder|
|1/2 tsp||ground cumin|
|1/2 tsp||dried oregano|
|fresh ground black pepper (to taste)|
|2 tsp||canola oil|
|1 medium||poblano pepper (seeded and diced)|
|1 large||onion (diced)|
|5 ounces||boneless, skinless chicken thighs (large dice)|
|1 medium||red bell pepper (seeded and diced)|
|3 ounces||reduced fat Monterey Jack cheese (grated)|
In a medium sauce pan, heat the water.
When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 25 to 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.
While the rice is cooking, place the chipotle, beer, chili powder, cumin, oregano, salt, pepper, and honey in a mini-chopper or blender. Process until smooth.
After the rice is cooked, place the oil in a wok or large skillet over high heat.
When the oil is hot, add the poblano and cook for about 3 minutes, stirring frequently.
Add the onion and cook for another 3 minutes, still stirring frequently.
Add the chicken and the red bell pepper and cook for about 8 to 10 minutes, or until the chicken is done. Stir frequently.
Add the rice and the sauce and cook for about 2 minutes. Stir until the sauce and other ingredients are well blended.
Turn off the heat and add the cheese. Toss well for about 30 seconds or until the cheese is melted, then serve.
Serving size: about 2 1/2 cups
|Calories 496||Calories from Fat 104|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 70g||23%|
|Dietary Fiber 7g||32%|
|Vitamin A 71%||Vitamin C 324%|
|Calcium 22%||Iron 23%|
|Vitamin K 22 mcg||Potassium 982 mg|
|Magnesium 134 mg|