Mexican Fried Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://famdishes.com/mexican-fried-rice-recipe/
