Mexican Fried Rice with Marinated Grilled Chicken
What happens when you combine griddle fried rice with all of your favorite Mexican flavors and a simple marinated Mexican chicken? You get one fantastic Mexican fried rice recipe to make on the griddle or flat top grill!
Servings: 6 people
Equipment
- Rice cooker - Optional but recommended
Ingredients
- 2-2½ lbs boneless skinless chicken thighs *Or substitute boneless skinless chicken breasts
- 26 oz can pickled whole jalapeño La Costena brand
- ¼ cup Cholula hot sauce *I used the Chipotle variety
- Southwest seasoning *I used Pit Boss Southwest BBQ Rub
- 2 cups long grain white rice rinsed
- 2 tablespoons chicken base *Like Better That Bouillon brand
- ½ cup salsa
- 2 teaspoons taco seasoning
- 1 medium poblano pepper diced
- 1 jalapeno pepper seeded and diced
- ½ cup diced onion
- 2 tablespoons butter
- 4 cloves minced garlic
- ½ cup canned yellow corn
- ½ cup canned black beans rinsed and drained
- ½ cup canned fire roasted tomatoes drained
- 3-4 tablespoons avocado oil *Or substitute your favorite cooking oil
- ½ cup chopped cilantro
- 1 sliced green onion
Instructions
- Marinate the chicken - In a gallon-sized Ziploc bag, add the chicken thighs, the whole can of jalapeños with juice, and the Cholula hot sauce. Mix so that the chicken is evenly coated in the marinade, and refrigerate for 4-24 hours.
- Cook the rice - In a rice cooker, add 2 cups of white rice, 2½ cups water, ½ cup salsa, 2 tablespoons chicken base, and 2 teaspoons taco seasoning. Mix briefly, and turn the rice cooker on to cook. When rice is done cooking, mix to incorporate salsa and other ingredients that rose to the top. Spread cooked rice on a large sheet tray in a thin even layer, and cool on the counter for about 2 hours.
- When chicken is done marinating and rice is cooled, heat griddle to about 375-425 degrees F. Add about 1-2 tablespoons of cooking oil to the griddle surface, and spread it around with your spatula.
- Remove chicken from the marinade, and season liberally with Southwest seasoning. Place the chicken on the heated griddle and cook on the first side until about halfway cooked through. Flip to the second side and continue to cook until the internal temperature reaches 165 degrees F. Transfer the chicken to a cutting board to rest for about 10 minutes. Then, cut into bite-sized cubes.
- While chicken is resting, saute the diced peppers and onion on the griddle until tender. Then, move to the cooler side of the griddle while the rice fries.
- Add about 1-2 tablespoons of cooking oil to the griddle. Add the cooled rice to the griddle, and spread in an even layer to heat through. After about 3-4 minutes, form the rice into a round pile with a hole in the middle, similar to a well. Add 2 tablespoons of butter to the well. When the butter is melted, add the minced garlic to the butter. When the garlic just starts to turn brown, add the melted butter and garlic to the rice. Mix together well. Allow the rice to fry on the griddle for about 4-5 minutes. Then move to the side of the griddle.
- Add the corn, black beans, and fire roasted tomatoes to the griddle. Heat through, then add to the fried rice.
- Mix the cut chicken in to the Mexican fried rice. Sprinkle in chopped cilantro and sliced green onions. Mix to combine, and transfer the Mexican fried rice to a serving platter. Serve with queso dip, sour cream, avocado slices, or your favorite Mexican toppings.