Riso fritto alla messicana

Ingredienti

• 2 tablespoon olive oil
• 1 pound ground chicken
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 onion (white or yellow)
• 3 cloves garlic (minced)
• 14 ounce black beans (1 can, drained and rinsed)
• 1 cup corn
• 4 1/2 cups cooked white rice (1 1/2 cups uncooked*)
• 1/2 cup enchilada sauce
• 2 tablespoon lime juice (from 1 lime)
• 1 teaspoon smoked paprika
• 2 tablespoon cilantro (freshly chopped)
• 1 tomato (diced)
• 1/4 cup feta cheese (crumbled)

Preparazione

1. 1

   Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, onion, salt, and pepper. Cook for 5 minutes, breaking up the chicken as you go. Add the garlic and cook for another minute.

2. 2

   Add Ingredients: Add the black beans, corn, and rice to the skillet. If needed, add another drizzle of olive oil if needed. Increase the heat to high and cook, stirring often, just until the rice begins to crisp.

3. 3

   Toss in Sauce: Whisk the enchilada sauce, lime juice, and smoked paprika in a small bowl, then pour over the rice in the skillet. Reduce the heat to medium and toss the rice well to coat in the sauce.

4. 4

   Finish & Serve: Remove the skillet from the heat and top with cilantro, tomatoes, and feta. Serve.