TEX-MEX FRIED RICE RECIPES

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BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES



Better-Than-Takeout Chicken Fried Rice – Instant Pot Recipes image

Provided by Chop Secrets

Total Time 30 minutes

Yield 6 - 8 minutes

Number Of Ingredients 12

2 cups white rice (rinsed)
2 cups Water
3 tbsp toasted sesame oil
1 small onion (finely diced)
10 oz frozen peas and carrots mixture
6-8 oz diced cooked chicken (rotisserie works great)
1 tbsp butter
4 eggs (lightly beaten)
2 tbsp soy sauce
1 tbsp sesame seeds
salt and pepper to taste
Garnish with sliced green onion and additional sesame seeds (optional)

Steps:

  • Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
  • Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
  • When oil gets hot, add onion to the pot and saute 2 minutes.
  • Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
  • Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
  • Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
  • Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

EASY TEX-MEX CHICKEN AND RICE RECIPE | REE DRUMMOND | FOOD ...



Easy Tex-Mex Chicken and Rice Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed 
1/2 white onion, diced 
1 teaspoon chili powder 
1 teaspoon ground cumin 
1/2 teaspoon cayenne pepper 
1/2 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon ground turmeric 
One 15-ounce can tomato sauce 
One 10-ounce can diced tomatoes and green chiles 
3 cups shredded rotisserie chicken 
Two 8.8-ounce bags microwaveable white rice 
1 1/2 cups grated pepper jack cheese 
Fresh cilantro, for serving 

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

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