Going Coastal: Tex-Mex Fried Rice

What happens when you combine the flavors of the Rio Grande with the stir-fry technique of the wok?  Lunch, that's what.  In this recipe I use typical Tex-Mex ingredients like black beans, salsa and corn cooked together in the traditional cooking method of Southeast Asia.

Tex-Mex Fried Rice
Cooking oil (used as needed)
1/2 yellow onion, diced
1 clove garlic, crushed
1/2 cup corn
1 cup shredded, pulled or diced roast chicken
1 teaspoon BÚFALO® Chipotle Hot Sauce
1 cup drained black beans
1/4 cup Herdez salsa rojo
2 cups cooked white rice
1 tablespoon cilantro, finely chopped

Chili powder taste
Salt and pepper to taste

In a wok or large skillet heat enough oil to cover the bottom a quarter inch deep until shimmering but not quite smoking.  Add onion and saute for 1 to 2 minutes before adding the garlic.  After another 2 minutes of cooking add the corn and toss or stir for another 2 minutes before adding the chicken, Chipotle hot sauce and black beans.  Cook for about 3 minutes tossing occasionally.  Add the salsa tossing just until heated through.  Make a hole in the center of the wok then add a tablespoon or so more oil and heat.  Add the rice to the oil and allow to cook for a few minute before stirring together and then season to taste.  Once heated through move from the wok to a serving bowl and garnish with cilantro, chili powder and maybe a little more salsa.
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