Southwestern Chicken and Rice Stir-Fry

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 01/13/23
Southwestern Chicken and Rice Stir-Fry

Hinterhaus Productions / Getty Images

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings

If you like chicken but are ready for a change from all your same-ole-same-ole dishes, try this easy stir-fry tonight—you may very well even have all the ingredients in your freezer, fridge, and cupboards. This Asian-Mexican dish is simple to make, delicious, and will make great leftovers for tomorrow's lunch.

Ingredients

  • 2 tablespoons pork leaf lard, or sesame oil or vegetable oil

  • 4 chicken breasts, sliced into strips 1/2-inch wide

  • 1 medium red onion, coarsely chopped

  • 4 cloves garlic, finely chopped

  • 3 cups cold Mexican rice

  • 1 (15-ounce) can pinto beans, drained and rinsed

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • Soy sauce, or salt, to taste

Steps to Make It

  1. Heat the 2 tablespoons of lard or oil in a large wok or skillet over medium heat. Add the strips of chicken and stir-fry for 10 minutes.

  2. Add the onion and garlic and cook together for another 3 to 4 minutes or until chicken is cooked through.

  3. Reduce heat to low. Add the rice, beans, 2 tablespoons of chili powder, and 1 teaspoon of cumin. Continue to stir-fry for 3 to 4 minutes, until heated through. Add soy sauce or salt to taste.

  4. Serve immediately. Any leftovers will keep nicely in the fridge; reheat in skillet or microwave for a delicious “re-run” of flavors.

Tip

  • Chicken breasts are much easier to slice with a knife if they are semi-frozen, so stick them in the freezer for an hour before using and you’ll have to work a little less hard. If there’s no time to freeze your chicken, cut it into strips with kitchen scissors instead of a knife.

Recipe Variations

  • Add some Mexican vegetables to the mix. Try some diced summer squash (zucchini or similar) or some thinly sliced chayote; add at the same time as the onion and garlic. Don’t forget a little seeded and diced jalapeño or serrano pepper, too, if you like heat.
  • Include an Asian-style vegetable or two, if you prefer: fresh, tender snow peas or bean sprouts work well, or how about some (drained) canned bamboo shoots?
  • Trade some or all of the rice for cooked hominy. If using canned hominy, drain it thoroughly first.
  • Include some diced or thinly sliced fresh jicama in your stir-fry to add fiber, fun, and a crunchy element to the mix. Chinese-style restaurants in Mexico often use jicama in their dishes since water chestnuts are difficult to come by there.
  • When serving, sprinkle some toasted sesame seeds or a mixture of finely diced raw onion and chopped cilantro over the top of each portion.
Nutrition Facts (per serving)
373 Calories
13g Fat
31g Carbs
32g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 373
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 16%
Cholesterol 74mg 25%
Sodium 615mg 27%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 32g
Vitamin C 3mg 17%
Calcium 71mg 5%
Iron 3mg 17%
Potassium 621mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)