Mexican Not-Fried Rice

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)
Recipe from Health

Nutritional Information

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


  • 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


  1. 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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