Mexican Fried Rice
Super fast, super versatile, super tasty - a super mid week meal to add to your rotation! Feel free to substitute the ingredients with whatever you have on hand, including adding proteins - any shredded or diced meat would be a great addition. The key to keeping it "Mexican" is the enchilada sauce and the spices.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 chilli powder ((or to taste))
- 1/2 tsp paprika
- 1 tsp salt
- Black pepper
Instructions
- 1
Combine the Sauce ingredients in a small bowl and mix.
- 2
Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
- 3
Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
- 4
If you are using uncooked protein, add it and sauté until just cooked through.
- 5
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.
- 6
Add the rice and Sauce and stir quickly to coat the rice evenly.
- 7
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.
- 8
Season with black pepper and serve immediately.