Best 3 Tex Mex Skillet Fried Rice Recipes

Indulge in a tantalizing fusion of Tex-Mex and Asian flavors with this skillet-fried rice recipe. This delectable dish combines the bold spices of Tex-Mex cuisine with the versatile foundation of fried rice. Perfectly cooked rice is stir-fried with a medley of colorful vegetables, succulent chicken, and a chorus of Tex-Mex seasonings, creating a symphony of flavors that will tantalize your taste buds. An assortment of Tex-Mex inspired recipes accompany the main dish, offering a delightful journey through the vibrant culinary landscape of this fusion cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

TEX-MEX SKILLET CHICKEN AND RICE

$Tex-Mex Skillet Chicken and Rice image$

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

Steps:

Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

TEX-MEX FRIED RICE

Tex-Mex Fried Rice image

My kids aren't crazy about refried beans, so I try to find alternative sides for taco nights. This recipe is from Rachael Ray.

Provided by Pinay0618

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (14 ounce) can hominy
1 small red onion, chopped
1 jalapeno, seeded and chopped
2 garlic cloves, finely chopped
2 cups cooked long-grain rice
1/4 cup chopped cilantro (about a handful)
2 -3 small tomatoes, seeded and diced
3 dashes hot sauce (more if you like it spicy!)
salt & fresh ground pepper

Steps:

Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes.
Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper and serve warm.

Nutrition Facts : Calories 253.3, Fat 8, SaturatedFat 1.1, Sodium 213.9, Carbohydrate 40.7, Fiber 3.8, Sugar 3.9, Protein 4.3

TEX-MEX LAZY TOMATO RICE

Tex-Mex Lazy Tomato Rice image

This recipe uses a rice cooker to get a full rice dinner on the table in a fun, fast, hands-off way. We used a Japanese-style cooker, but you could do this with almost any version. The tomato gets super soft and stirs right into the rice, making an instant sauce. Feel free to play with the ingredients and flavor profiles once you have the technique down.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 cups long-grain white rice
One 1-ounce package taco seasoning
Kosher salt
One 15.5-ounce can black beans, drained
8 ounces ground beef, cooked and crumbled
1 red bell pepper, diced
1 green bell pepper, diced
1 cup frozen corn, thawed
1 whole tomato, cored
1 lime, halved
1 cup grated Cheddar (4 ounces), for serving, optional
Sour cream, for serving, optional
1 avocado, diced, for serving, optional

Steps:

Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer's instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer's directions to set to regular white rice.
When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

Tips:

Use day-old rice: This will help prevent the rice from becoming mushy.
Chop your vegetables into small, even pieces: This will help them cook evenly.
Don't overcrowd the skillet: If you do, the rice will not cook evenly.
Stir the rice frequently: This will help prevent it from sticking to the pan.
Add the eggs towards the end of cooking: This will prevent them from overcooking.
Serve the rice immediately: Tex-Mex skillet fried rice is best when served hot.

Conclusion:

Tex-Mex skillet fried rice is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover rice. This dish is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give Tex-Mex skillet fried rice a try.