Whenever I order Chinese food, it is inevitable that a carton of white or brown rice is left untouched. Instead of leaving it in the fridge for a week before remembering that it's there and throwing it out, transform it. This hearty recipe is a meal in itself. Serve it with some sliced avocado, sour cream and tortilla chips and you have a meal in 15 minutes.
Taco Fried Rice
1/4 cup extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef
1 packet taco seasoning
1 7-ounce can corn kernels, drained
1 15-ounce can black beans, rinsed and drained
3 cups leftover white or brown rice (or whatever's left!)
Shredded cheddar, for serving
Cilantro, minced, for serving
In a large high-sided skillet, warm the oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped meat and taco seasoning. Use a wooden spoon to break up the meat. Cook, stirring often, until the meat is cooked through, about 5 minutes. Add the corn, beans and rice, and cook until all ingredients are warmed throughout.
Sprinkle with cheese and cilantro. Serve immediately.