Mexican Fried Rice
User Reviews
5
Mexican Fried Rice
Description
Mexican Fried Rice brings together cooked rice with classic ingredients like onions, corn, and jalapeno pepper, enhanced by taco sauce and warm Mexican spices such as chili powder, cumin, and smoked paprika. The pan-frying process helps create a pleasing texture contrast, soft rice grains punctuated by occasional crisp sections. Lime juice stirred in near the end gives a touch of brightness that balances the heat and spices.
The dish finishes with fresh green onions, which add both color and subtle sharpness. It works well as a side for grilled meats or as a vegetarian entrée on its own. The ingredients used provide a mildly spicy and smoky element suited to casual meals.
Using leftover rice is recommended, as it fries better without becoming mushy. Cooling freshly cooked rice uncovered in the fridge helps replicate this texture. The notes also suggest cooking rice in broth for added depth and give tips for storing, freezing, and reheating the fried rice safely.
Ingredients
- 2 tablespoon olive oil
- ½ onion diced (one cup, medium
- 1 cup corn thawed, frozen
- 1 jalapeno pepper diced
- 1 garlic minced, clove
- 2 tablespoon taco sauce
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 tablespoon lime juice ½ lime
- 2 ½ cups rice cooked
- 2 green onions sliced
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the onion to the hot oil and cook, 2-3 minutes until softened.
- Add the corn, jalapeno, garlic, taco sauce, lime juice, chili powder, paprika and cumin. Stir well until combined.
- Increase to medium-high heat. Stir in the cooked rice.
- Cook, stirring, 4-5 minutes. Remove from heat.
- Season with salt and pepper to taste.
- Garnish with green onions and serve hot.
Notes
- Use leftover rice for the best texture; freshly cooked rice should be cooled uncovered in the fridge before frying.
- Cooking rice in chicken or vegetable broth adds extra flavor; tomato bouillon cubes can be used for a tomato-based broth.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Frozen cooked rice can be kept for up to three months; thaw in the refrigerator before reheating.
- Reheat gently in a microwave or on the stovetop over medium-low heat to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 87mg | 4% |
| Potassium | 253mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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