Mexican Fried Rice
User Reviews
5
Mexican Fried Rice
Description
Mexican Fried Rice begins with sautéing garlic, onions, and red bell peppers to develop a flavorful base. Black beans and corn add texture and subtle sweetness, while optional proteins like shredded chicken or diced pork enhance the dish's substance. The rice is stirred in and coated in a sauce made from enchilada sauce, water, and warm spices such as cumin, chili powder, paprika, and salt, creating a homogenized mixture with a mildly smoky and spiced flavor profile.
The recipe advises using leftover rice that has been chilled for several hours or overnight, as this allows better separation when frying and helps the sauce coat the grains evenly. Alternatively, freshly cooked rice can be used but may be harder to stir through the sauce. The dish cooks quickly, holding a slight bite in the vegetables while the rice remains tender.
Mexican Fried Rice can be served as a full meal or paired with other Mexican fare. It is practical for using up leftover ingredients and provides a warm, hearty option with familiar flavors. Its versatility allows for adjustments based on available proteins or spice preferences.
For make-ahead or freezing, cook onions, garlic, bell pepper, and meat (if used), cool, and store without sauce or rice. When ready to serve, combine with rice and sauce in the pan to finish cooking. Substitute enchilada sauce with taco sauce or a tomato paste-based mixture with added spices as needed.
Ingredients
- 1 tbsp olive oil
- 1 garlic minced, large clove
- 1 onion , diced (white or brown)
- 1/2 red bell pepper diced (about 1 cup, aka capsicum
- 1 cup black beans drained, tinned
- 1 cup corn kernels drained) (or frozen corn, tinned
- 4 cups rice see notes, cooked
- Protein chicken, pork, beef), shredded or diced, optional; 1 1/2 cups
Sauce
- 6 tbsp enchilada sauce (see notes)
- 2 tbsp water
- 1/2 tsp cumin
- 1/4 tsp chilli powder (or to taste)
- 1/2 tsp paprika
- 1 tsp salt
- black pepper
Instructions
- Combine the Sauce ingredients in a small bowl and mix.
- Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
- Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
- If you are using uncooked protein, add it and sauté until just cooked through.
- Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
- Add the rice and Sauce and stir quickly to coat the rice evenly.
- Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
- Season with black pepper and serve immediately.
Notes
- Use leftover cooked rice made at least 6 hours earlier, preferably the day before, for best texture when frying.
- Frozen corn is recommended over canned for better flavor and texture.
- Prepare the base ingredients (onion, garlic, bell pepper, and meat) ahead, cool, and freeze separately from rice and sauce for easy reheating.
- Substitute enchilada sauce with taco sauce or a mixture of tomato paste and spices if desired.
- Adjust salt based on the saltiness of your enchilada sauce to avoid over-seasoning.
User Reviews
Overall Rating
5
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