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.
Ingredients
Scale
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
Instructions
- Prepare the Sauce: Combine the enchilada sauce, water, cumin, chilli powder, paprika, salt, and black pepper in a small bowl and mix well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
