Mexican Fried Rice Recipe

Introduction

Mexican Fried Rice is a vibrant and flavorful twist on a classic favorite, packed with colorful vegetables, black beans, and a rich enchilada sauce. This dish is perfect for a quick weeknight dinner or as a satisfying side to your favorite Mexican-inspired meal.

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 (see notes)
• Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced
• 6 tbsp enchilada sauce (see notes)
• 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. Step 1: Combine the enchilada sauce, water, cumin, chili powder, paprika, and salt in a small bowl, mixing well to prepare the sauce.
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. Cook for approximately 2 minutes, stirring occasionally, until the onion becomes translucent.
4. Step 4: If using raw protein, add it now and sauté until it is fully cooked through.
5. Step 5: Stir in the black beans and corn. If using pre-cooked protein, add it at this stage. Cook for 1 minute to heat through.
6. Step 6: Add the cooked rice and pour in the prepared sauce. Stir quickly and thoroughly to coat the rice evenly with the sauce.
7. Step 7: Taste and adjust seasoning by adding more salt if needed, as saltiness can vary depending on the enchilada sauce used.
8. Step 8: Season with black pepper to taste and serve immediately for the best flavor and texture.

Tips & Variations

• Use day-old rice for best texture, as freshly cooked rice may become mushy when fried.
• Substitute enchilada sauce with your favorite salsa for a milder or spicier flavor.
• Add chopped cilantro or a squeeze of lime juice before serving to brighten the dish.
• For a vegetarian version, skip the protein and add extra vegetables like zucchini or mushrooms.

Storage

Store any leftover Mexican Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if needed to prevent sticking. Avoid microwaving for best texture, but it can be used if short on time.

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 can be used. Simply cut the kernels off the cob and add them in the same step as the beans and corn. It provides a slightly sweeter crunch to the dish.

What type of rice works best for this recipe?

Long-grain white rice or jasmine rice that has been cooked and cooled works best. Using rice that is a day old or refrigerated helps prevent the fried rice from becoming too sticky or mushy.

Mexican Fried Rice Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

This flavorful Mexican Fried Rice combines colorful vegetables, black beans, corn, and a savory enchilada sauce for a quick and satisfying meal. Whether enjoyed as a side or a main dish with your choice of protein, this stovetop recipe is a vibrant twist on classic fried rice with Mexican-inspired spices and ingredients.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

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Vegetables and Staples

• 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

Protein (Optional)

• 1 1/2 cups protein (chicken, pork, beef), shredded or diced (optional)

Sauce and Seasonings

• 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: In a small bowl, combine the enchilada sauce, water, cumin, chili powder, paprika, and salt. Mix well to create a flavorful sauce base.
2. Heat the Oil and Garlic: Heat 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. Sauté Vegetables: Add the diced onion and red bell pepper to the pan. Cook, stirring occasionally, until the onion becomes translucent, about 2 minutes.
4. Cook Protein (If Using Uncooked): If you are adding uncooked protein such as chicken, pork, or beef, add it now to the pan and sauté until cooked through.
5. Add Beans, Corn, and Cooked Protein: Stir in the drained black beans and corn kernels. If using pre-cooked protein, add it at this stage. Cook everything together for 1 minute to heat through.
6. Add Rice and Sauce: Add the cooked rice and the prepared sauce to the pan. Stir quickly and thoroughly to coat the rice evenly with the sauce and blend all flavors.
7. Adjust Seasoning: Taste the mixture and adjust salt as needed, considering the saltiness of your enchilada sauce. Add black pepper to taste.
8. Serve Immediately: Once well combined and heated, serve the Mexican Fried Rice immediately for the best flavor and texture.

Notes

• Use leftover or day-old cooked rice for best texture that doesn’t get mushy when fried.
• You can substitute the enchilada sauce with your favorite salsa or tomato-based sauce for variation.
• For a vegetarian version, omit the meat or replace it with tofu or tempeh.
• If using frozen corn, thaw before adding to the pan.
• Adjust spices according to your desired heat level.
• This dish can be served as a side or a main by adding sufficient protein.

Keywords: Mexican fried rice, enchilada rice, black beans rice, corn rice, quick Mexican recipe, stovetop fried rice