Cowboy Fried Rice
Cowboy Fried Rice is a Tex-Mex twist on the classic! Made in just one skillet and ready in 30 minutes, it’s the perfect quick and satisfying meal for busy nights.
Servings: 6 people
Ingredients
- 1 cup cooked pulled pork, finely shredded
- 1 tablespoon olive oil
- ½ cup diced white onion, about ½ half medium onion
- 1 seeded and diced jalapeño
- 3 teaspoons minced garlic, about 3 cloves
- ½ cup drained black beans
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 2 lightly beaten eggs
- 3 cups cooked rice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- ½ teaspoon chili powder
- salt and pepper to taste
Instructions
- In a large skillet or wok, heat the 1 tablespoon olive oil over medium-high heat. Add the ½ cup diced white onion, 1 seeded and diced jalapeño, and 3 teaspoons minced garlic, to the skillet and cook until tender, about 3 minutes.
- To the skillet, add the ½ cup drained black beans, 1 (10-ounce) can diced tomatoes with green chilies, and 1 cup cooked pulled pork, and toss to combine.
- Slide the meat mixture to the side of the skillet and pour the 2 lightly beaten eggs onto the other side. Scramble the eggs until mostly cooked through, then mix the eggs with the vegetables.
- Add 3 cups cooked rice, 1 tablespoon Worcestershire sauce, 2 teaspoons cumin, 2 teaspoons oregano, 1 teaspoon paprika, ½ teaspoon chili powder, and salt and pepper to taste. Continue to cook and heat through until the rice browns.
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 354mg | Potassium: 177mg | Fiber: 2g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg
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