Mexican Fried Rice Recipe

Introduction

Mexican Fried Rice is a vibrant and flavorful dish that blends classic spices with hearty ingredients like black beans and corn. Perfect as a quick weeknight meal, it can be easily customized with your favorite protein or enjoyed as a satisfying vegetarian option.

Ingredients

• 1 tbsp olive oil
• 1 large garlic clove, minced
• 1 onion (white or brown), diced
• 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
• 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

1. Step 1: Combine the enchilada sauce, water, cumin, chilli powder, paprika, and salt in a small bowl and mix well.
2. Step 2: Heat the olive oil in a pan over high heat. Add the minced garlic and cook for about 10 seconds until fragrant.
3. Step 3: Add the diced onion and red bell pepper to the pan. Cook until the onion becomes translucent, about 2 minutes.
4. Step 4: If using uncooked protein, add it now and sauté until just cooked through.
5. Step 5: Add the black beans and corn to the pan. If you are using cooked proteins, add them at this stage. Cook for 1 minute to heat everything through.
6. Step 6: Add the cooked rice and the prepared sauce to the pan. Stir quickly to coat the rice evenly with the sauce and mix all ingredients well.
7. Step 7: Taste and adjust the seasoning with more salt if needed, depending on the saltiness of your enchilada sauce.
8. Step 8: Season with black pepper to taste and serve immediately.

Tips & Variations

• For extra flavor, use day-old rice as it fries better and results in a less mushy texture.
• Try swapping enchilada sauce for salsa or tomato sauce for a different twist.
• Add chopped fresh cilantro or a squeeze of lime juice just before serving for a fresh finish.
• Use a variety of proteins like shrimp or tofu to suit your dietary preferences.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the rice gently in a pan over medium heat or microwave until heated through. Add a splash of water if needed to loosen the rice and prevent drying out.

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 work well. Simply cut the kernels off the cob and add them to the pan as you would canned or frozen corn.

Is it necessary to use enchilada sauce?

While enchilada sauce adds a rich, authentic flavor, you can substitute with salsa, tomato sauce, or even a mix of tomato paste and spices if needed.

Mexican Fried Rice Recipe

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★★★★★

4.7 from 60 reviews

This Mexican Fried Rice is a vibrant, flavorful dish perfect for a quick weeknight meal or a hearty side. It combines aromatic sautéed vegetables, black beans, corn, and your choice of protein, all tossed in a zesty enchilada sauce. The rice is stir-fried to perfection, absorbing all the spices and creating a deliciously satisfying dish full of bold Mexican flavors.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tbsp olive oil
• 1 large garlic clove, minced
• 1 onion (white or brown), diced
• 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)

Rice and Protein

• 4 cups cooked rice (preferably day-old for best texture)
• Optional: 1 1/2 cups protein (chicken, pork, or beef), shredded or diced

Sauce and Seasoning

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

Instructions

1. Prepare the Sauce: Combine the enchilada sauce, water, cumin, chili powder, paprika, and salt in a small bowl and mix well until all the spices are evenly incorporated.
2. Sauté Garlic: Heat the olive oil in a pan over high heat. Add the minced garlic and cook for about 10 seconds until fragrant, being careful not to burn it.
3. Cook Vegetables: Add the diced onion and red bell pepper to the pan. Sauté for about 2 minutes until the onion becomes translucent and the peppers soften slightly.
4. Cook Protein (if using uncooked): If using raw protein, add it now and sauté until it’s just cooked through, ensuring it’s tender and no longer pink inside.
5. Add Beans, Corn, and Cooked Protein: Add the black beans and corn to the pan. If you’re using cooked protein such as shredded chicken, add it at this stage. Stir and cook for about 1 minute to heat everything through evenly.
6. Add Rice and Sauce: Add the cooked rice to the pan along with the prepared enchilada sauce mixture. Stir quickly and thoroughly to evenly coat the rice and combine all ingredients.
7. Season and Adjust: Taste and adjust the seasoning by adding more salt if necessary, depending on the saltiness of your enchilada sauce. Season with freshly ground black pepper to your preference.
8. Serve: Once everything is heated evenly and well combined, serve the Mexican Fried Rice immediately for best texture and flavor.

Notes

• Using day-old cooked rice helps prevent sogginess and ensures the rice fries well.
• The enchilada sauce can be store-bought or homemade depending on preference.
• Feel free to customize the protein: shredded chicken, pork, beef, or even tofu for a vegetarian version.
• Adjust the chili powder according to your heat preference.
• Leftovers can be refrigerated up to 3 days and reheated on the stovetop for best results.

Keywords: Mexican fried rice, enchilada sauce rice, black beans rice, quick Mexican dinner, stir-fried rice, easy weeknight meal