Mexican Fried Rice

Name: Mexican Fried Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
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; 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

Prep 10m

Cook 5m

Total 15m

This Mexican Fried Rice is a flavor-packed dish with a mix of rice, black beans, and corn, along with a medley of vegetables and protein. The sauce adds a rich and spicy flavor that ties it all together. Perfect for a quick and satisfying meal that's bursting with Mexican-inspired flavors.

Rice

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Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 2)

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)

1/4 tsp chilli powder (or to taste)

Nutrition Facts

Calories

1,124kcal

56%
Fat

28g

1%
Saturated Fat

4g

0%
Carbohydrates

190g

9%
Fiber

14g

0%
Sugar

7g

0%
Protein

33g

1%
Cholesterol

0mg

0%
Sodium

1,111mg

55%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. To make this ahead to freeze, cook the onion, garlic, bell pepper and meat (if using), then remove from heat and allow to cool. Then pour into a ziplock bag alone with all the other ingredients EXCEPT the enchilada sauce, water and rice. Then to cook, thaw the ingredients, heat 1 tbsp olive oil in a pan over high heat, add the ingredients first and cook until heated through and excess water is evaporated. Then add the rice and enchilada sauce and cook as per the recipe. I also recommend using frozen rather than canned corn kernels. 3. This dish is best made with leftover rice made at least 6 hours or so ago, preferably the day before. It can also be made with freshly cooked rice but it will be harder to toss the Sauce through evenly as the rice will be harder to break up.3. Enchilada Sauce can be substituted with taco sauce. If you don't have either, you can substitute with tomato paste using the following recipe:4 tbsp tomato paste3 tbsp water1 tsp cumin1/4 tsp chilli powder (or to taste)1 tsp paprika1 tsp oregano1/2 tsp onion powder1/2 tsp garlic powder1 tsp salt

Mexican Fried Rice

Ingredients

Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts