Mexican Not-Fried Rice

Mexican Not-Fried Rice Photo: Kate Sears; Stylist: Amy Wilson


  • 1/2 pound 90% lean ground beef
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 cups cooked brown rice
  • 2 cups cooked white rice
  • 2 cups chopped romaine lettuce
  • 1 cup thinly sliced green cabbage
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 tablespoons diced avocado
  • 8 tablespoons pico de gallo
  • 4 tablespoons low-fat sour cream
  • 4 tablespoons chopped scallions
  • 4 tablespoons cilantro
  • 12 slices pickled jalapeño
  • 4 crushed tortilla chips


Cook ground beef in nonstick skillet over medium-high heat until browned. Drain on paper towels. While still warm, mix in large bowl with cumin and chili powder. Toss with brown and white rice, romaine lettuce, cabbage, 2 tablespoons chopped cilantro, salt, and pepper. Divide among 4 plates; top each with 2 tablespoons diced avocado, 2 tablespoons pico de gallo, 1 tablespoon low-fat sour cream, 1 tablespoon chopped scallions, 1 tablespoon cilantro, 3 slices pickled jalapeƱo, and 1 crushed tortilla chip.

    No oil is used in our version of Mexican rice. Piled high with fresh ingredients, including equal amounts of brown and white rice, you won't miss the "fried" part in Mexican Not-Fried Rice.
  • Yield: Serves 4 (serving size: 1 1/2 cups rice mixture plus toppings)

Nutritional Information

Calories per serving: 416
Fat per serving: 11.3g
Saturated fat per serving: 3.6g
Monounsaturated fat per serving: 5.1g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 18g
Carbohydrate per serving: 61g
Fiber per serving: 6g
Cholesterol per serving: 41mg
Iron per serving: 4mg
Sodium per serving: 624mg
Calcium per serving: 79mg

Good to Know

Tiffani Faison, the chef and owner of Sweet Cheeks, in Boston, and runner-up on the first season of Top Chef, created this recipe.

Tiffani Faison