Tex-Mex Refried Rice
June 14, 2007 by top8free
A great way to use up leftover rice. This recipe comes together in less than twenty minutes, making it perfect for a rushed weeknight dinner. Serve with refried beans.
1 tablespoon canola oil
½ red onion, sliced into thin half moons
2 cloves garlic, minced
2 boneless skinless chicken breasts, chopped into one-inch pieces
½ teaspoon cumin
1 – 1 ½ teaspoons chili powder
1 cup chicken broth
Juice of one lime
3 cups cooked white or brown rice (leftover refrigerated rice works best)
4 loosely packed cups chopped flat-leaf kale
¼ cup chopped fresh cilantro
Heat the oil in a large skillet or sauté pan. Add onion and sauté until soft, about five minutes. Stir in garlic, and cook an additional minute. Add chicken pieces, spreading them evenly over the bottom of the pan. Sprinkle the cumin and chili powder on top, then stir. Continue to turn cook chicken, turning occasionally, until cooked on all sides. Add rice and stir, breaking up any large lumps of rice. Pour chicken broth and lime juice on top of the rice. Cover and simmer for five minutes. Stir in kale and recover pan. Simmer until liquid has been absorbed by the rice, and rice is hot through, 5 to 10 more minutes. Right before serving, stir in cilantro and cook for one minute until wilted.
© 2007 Jeanette Bradley
