Taco Fried Rice Recipe

Name: Taco Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Ground Chuck, Cooked And Drained Of Any Fat; 2 whole Jalapeno Peppers, Roasted, Seeds Removed, Chopped; 1 whole Poblano Pepper, Roasted, Skin And Seeds Removed, Chopped; 1 whole Small Onion, Diced; 12 ounces, weight Can Black Beans, Rinsed; 1 Tablespoon Chili Powder; 1 teaspoon Cumin Powder; 1/2 Tablespoons Garlic Chili Salt; 1 pinch Salt To Taste; 1/2 cups Water; 4 cups Cooked Jasmine Rice, Cold And Preferably 1 Day Old; 3 Tablespoons Unsalted Butter; 1 whole Egg, Beaten; 5 cups Crushed Tortilla Chips, To Serve (1/2 Cup Per Serving); 2-1/2 cups Shredded Cheddar Cheese, To Serve (1/4 Cup Per Serving); 10 Tablespoons Canned Sliced Black Olives, To Serve (1 Tablespoon Per Serving); 10 Tablespoons Chopped Fresh Cilantro, To Serve (1 Tablespoon Per Serving); Your Favorite Hot Sauce, To Serve

Servings: persons

1/2 pounds Ground Chuck, Cooked And Drained Of Any Fat
2 whole Jalapeno Peppers, Roasted, Seeds Removed, Chopped
1 whole Poblano Pepper, Roasted, Skin And Seeds Removed, Chopped
1 whole Small Onion, Diced
12 ounces, weight Can Black Beans, Rinsed
1 Tablespoon Chili Powder
1 teaspoon Cumin Powder
1/2 Tablespoons Garlic Chili Salt
1 pinch Salt To Taste
1/2 cups Water
4 cups Cooked Jasmine Rice, Cold And Preferably 1 Day Old
3 Tablespoons Unsalted Butter
1 whole Egg, Beaten
5 cups Crushed Tortilla Chips, To Serve (1/2 Cup Per Serving)
2-1/2 cups Shredded Cheddar Cheese, To Serve (1/4 Cup Per Serving)
10 Tablespoons Canned Sliced Black Olives, To Serve (1 Tablespoon Per Serving)
10 Tablespoons Chopped Fresh Cilantro, To Serve (1 Tablespoon Per Serving)
Your Favorite Hot Sauce, To Serve

1
Note: Make the rice ahead of time, and make sure it is cold. It's best to use leftover rice, as I think it works better for fried rice.
2
Make the meat mixture. To a large skillet, cook ground chuck, then place a lid over it and drain off any excess fat. Place back on the burner on medium heat, then toss in onion, peppers, black beans, and seasonings. Give this a good stir, cooking the seasonings, then reduce the heat to low. Add the water, cover, and keep on very low heat to make the ground chuck and beans nice and tender. Cook until the water has evaporated, then remove from heat. Place meat mixture into a bowl, and then wipe out the skillet.
3
Now onto the fried rice. Return the large skillet back to the stove, and heat to medium heat. Add butter, and let it bubble, swirling along the way.
4
Add cold rice, breaking it up with a wooden spoon. Once it starts to warm up, start flattening it down, building a nice light golden crust on the rice. Once that crust begins to form, add beaten egg, stir, and then add the meat mixture. Stir, flattening it along the way, getting a nice crust in the process. Cook for about 7 minutes or so, then get ready to serve.
5
Add taco fried rice to a bowl. Crush some taco chips on top for more texture, then top with shredded cheddar cheese, black olives, fresh cilantro, and dashes of your favorite hot sauce, or salsa. If you want add a small dollop of sour cream, or heck, any of your other favorite taco toppings.

1140

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pounds Ground Chuck, Cooked And Drained Of Any Fat, 2 whole Jalapeno Peppers, Roasted, Seeds Removed, Chopped, 1 whole Poblano Pepper, Roasted, Skin And Seeds Removed, Chopped, 1 whole Small Onion, Diced, and more.

Yes, Taco Fried Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taco Fried Rice

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