Stir-frying is one of the quickest meals for those times when you want something warm and comforting and making another peanut-butter-and-jelly sandwich just won’t cut it. Woks are an inexpensive addition to your kitchen gadgets and can be used beyond the typical Asian-inspired dish.
This recipe thinks outside the box in the form of Mexican-inspired stir-fry. Think about those times when you and your family are enjoying delicious tacos at your favorite Mexican restaurant. Now, imagine that same taco dish unpacked into a quick and easy stir-fry! Yes, it’s that simple!
I like to keep quart-sized freezer bags of precooked Riceland long grain white rice so meals such as these are always ready to prepare.
- ¼ cup salsa
- ¼ teaspoon sea salt
- ½ teaspoon hot sauce
- ¼ cup heavy whipping cream
- 1 cup shredded Mexican cheese
- 1 cup whole milk
- 2 cups of precooked Riceland Long Grain White Rice
- 1 tablespoon high-heat oil such as vegetable or macadamia nut oil
- ½ cup chopped sweet onions
- 1 tablespoon dried cilantro
- 1 pound ground chicken or lean ground beef
- 1 packet taco seasoning
- 1 tablespoon chopped jalapenos
- 3 medium chopped tomatoes
- shredded lettuce, optional garnish
- sour cream, optional garnish
- shredded Mexican cheese, optional garnish
- Make sauce in saucepan on low heat on stove until melted and combined. Remove from heat and cover.
- Heat wok and add oil and chopped onions and cilantro and stir-fry for five minutes until onions are translucent.
- Add ground chicken to wok and onion mixture and stir quickly together.
- Add splash of water, taco seasoning packet and jalapenos. Stir quickly together.
- Add tomatoes and toss. Remove from heat.
- Plate Riceland Rice in 4-6 bowls and add scoop of Mexican stir-fry mixture to each bowl. Drizzle with sauce. Garnish as desired with lettuce, sour cream and cheese.
- Serve and enjoy!