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.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

Gallery

Kate Sears; Stylist: Amy Wilson

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups rice mixture plus toppings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 jalapeño, and 1 crushed tortilla chip.

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Source

Sweet Cheeks, Boston, MA

Nutrition Facts

416 calories; fat 11.3g; saturated fat 3.6g; mono fat 5.1g; poly fat 1.2g; protein 18g; carbohydrates 61g; fiber 6g; cholesterol 41mg; iron 4mg; sodium 624mg; calcium 79mg.
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