Mexican Fried Rice Recipe

Introduction

Mexican Fried Rice is a vibrant and flavorful dish that combines savory spices, fresh vegetables, and hearty beans with fluffy rice. It’s a versatile meal perfect for using up leftovers or creating a satisfying main dish in under 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 large garlic clove, minced
• 1 onion, diced (white or brown)
• 1/2 red bell pepper/capsicum, diced (about 1 cup)
• 1 cup tinned black beans, drained
• 1 cup tinned corn kernels, drained (or frozen corn)
• 4 cups cooked rice (see notes)
• Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced
• 6 tbsp enchilada sauce (see notes)
• 2 tbsp water
• 1/2 tsp cumin
• 1/4 tsp chili powder (or to taste)
• 1/2 tsp paprika
• 1 tsp salt
• Black pepper

Instructions

1. Step 1: Combine the enchilada sauce, water, cumin, chili powder, paprika, and salt in a small bowl and mix well.
2. Step 2: Heat the olive oil in a large pan over high heat. Add the minced garlic and cook for about 10 seconds until fragrant.
3. Step 3: Add the diced onion and bell pepper to the pan. Cook for about 2 minutes, stirring occasionally, until the onion becomes translucent.
4. Step 4: If using uncooked protein, add it now and sauté until just cooked through.
5. Step 5: Stir in the black beans and corn. If using cooked protein like shredded chicken, add it at this stage. Cook for 1 minute to heat everything through.
6. Step 6: Add the cooked rice to the pan, then pour the sauce mixture over it. Stir quickly and thoroughly to coat the rice evenly with the sauce.
7. Step 7: Taste and adjust seasoning by adding more salt if needed. The saltiness depends on your enchilada sauce.
8. Step 8: Season with freshly ground black pepper. Serve immediately while hot.

Tips & Variations

• Use day-old rice for better texture and less stickiness when frying.
• Swap enchilada sauce for salsa roja or a mix of tomato sauce and chipotle for a different flavor profile.
• For a vegetarian version, omit the protein or add extra beans and veggies like zucchini or carrots.
• Add chopped fresh cilantro or a squeeze of lime juice just before serving for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice moist. Avoid freezing as texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned or frozen?

Yes, fresh corn kernels are a great substitute. Simply cut them off the cob and add as you would the canned or frozen corn.

What type of rice works best for this recipe?

Long-grain rice or jasmine rice works best because they stay fluffy when cooked and fried. Using rice that was cooked and cooled beforehand prevents clumping.

Mexican Fried Rice Recipe

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★★★★★

4.8 from 67 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Delicious and flavorful Mexican Fried Rice made with a vibrant mix of vegetables, black beans, corn, and optional protein, all tossed in a tangy enchilada sauce. This quick stovetop recipe is perfect for a hearty weeknight dinner or a satisfying side dish with a spicy kick.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 large garlic clove, minced
• 1 onion, diced (white or brown)
• 1/2 red bell pepper (capsicum), diced (about 1 cup)
• 1 cup tinned black beans, drained
• 1 cup tinned corn kernels, drained (or frozen corn)
• 4 cups cooked rice
• Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced

Sauce Ingredients

• 6 tbsp enchilada sauce
• 2 tbsp water
• 1/2 tsp cumin
• 1/4 tsp chilli powder (or to taste)
• 1/2 tsp paprika
• 1 tsp salt
• Black pepper, to taste

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Instructions

1. Prepare the Sauce: Combine the enchilada sauce, water, cumin, chilli powder, paprika, salt, and black pepper in a small bowl and mix well.
2. Heat the Oil: Place a pan over high heat and add the olive oil. Once hot, add the minced garlic and cook for about 10 seconds until fragrant without burning it.
3. Sauté Vegetables: Add the diced onion and red bell pepper to the pan. Cook for approximately 2 minutes, stirring occasionally, until the onion turns translucent and softens.
4. Cook Protein (If Using Uncooked): Add your chosen protein (chicken, pork, or beef) if uncooked and sauté until it is fully cooked through, stirring frequently.
5. Add Beans and Corn: Incorporate the drained black beans and corn kernels into the pan. For pre-cooked proteins, add them at this stage. Stir and cook for about 1 minute to heat everything evenly.
6. Combine Rice and Sauce: Add the cooked rice and prepared sauce to the pan. Stir quickly and thoroughly to ensure the rice is evenly coated with the sauce and ingredients are well combined.
7. Adjust Seasoning: Taste the rice and add additional salt if necessary, depending on the saltiness of your enchilada sauce. Season with freshly ground black pepper to your preference.
8. Serve Immediately: Remove from heat and serve the Mexican fried rice hot for the best flavor and texture.

Notes

• Use day-old or cooled cooked rice for best results as it prevents mushiness.
• Enchilada sauce can be store-bought or homemade depending on preference.
• Frozen corn can be used as a substitute for canned corn; just thaw before use.
• You can customize the protein to your liking or make it vegetarian by omitting the meat.
• Adjust chili powder quantity based on your heat preference.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican fried rice, enchilada sauce rice, black beans rice, bell pepper rice, quick Mexican dinner, easy stovetop rice