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Quick and Easy Mexican Stir-fry

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.



Serves 4-6


Sauce Ingredients

  • 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


Stir-fry Ingredients

  • 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
  • water
  • 1 tablespoon chopped jalapenos
  • 3 medium chopped tomatoes
  • shredded lettuce, optional garnish
  • sour cream, optional garnish
  • shredded Mexican cheese, optional garnish


  1. Make sauce in saucepan on low heat on stove until melted and combined. Remove from heat and cover.
  2. Heat wok and add oil and chopped onions and cilantro and stir-fry for five minutes until onions are translucent.
  3. Add ground chicken to wok and onion mixture and stir quickly together.
  4. Add splash of water, taco seasoning packet and jalapenos. Stir quickly together.
  5. Add tomatoes and toss. Remove from heat.
  6. 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.
  7. Serve and enjoy!