Tired of the same old sides? Want to turn last night’s leftover rice into tonight’s vibrant, flavor packed main event? Let me introduce you to your new kitchen best friend: Mexican Fried Rice. This isn’t your average side dish; it’s a hearty, colorful, and incredibly satisfying meal that comes together faster than you can say “¡olé!”
Forget takeout. This one pan wonder is loaded with black beans, sweet corn, crisp bell peppers, and rice all tossed in a smoky, savory enchilada sauce that coats every single grain. It’s endlessly customizable, naturally vegetarian as written, and hearty enough to satisfy the whole family. Whether you’ve got a rotisserie chicken to toss in or you’re keeping it meat free, this recipe is your ticket to a stress free, delicious dinner.
Why You’ll Love This Recipe
- One Pan & 20 Minute Magic: From fridge to table in about 20 minutes with just one skillet to wash. It’s the ultimate quick cleanup win.
- Leftover Rice’s Glow Up: This is the best way to use up leftover rice. Day old rice fries up perfectly, giving you that ideal, separate grain texture.
- Protein Packed & Flexible: Packed with plant based protein from black beans, it’s a complete meal. Easily add chicken, beef, or shrimp, or keep it simple as is.
- Better Than Takeout: You control the ingredients and the spice level, creating a fresh, vibrant dish that beats any soggy takeout container.
- Meal Prep & Freezer Friendly: Make a double batch! It reheats beautifully for lunches and freezes like a dream for a future instant dinner.
Let’s Make Mexican Fried Rice!
This dish is all about building layers of flavor quickly. The key is having your ingredients prepped and ready to go before you fire up the skillet.
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 large garlic clove, minced
- 1 onion, diced (white or brown)
- 1/2 red bell pepper, diced (about 1 cup)
- 1 cup tinned black beans, drained and rinsed
- 1 cup tinned corn kernels, drained (or frozen corn)
- 4 cups cooked rice, preferably cold/leftover (see pro tip below!)
- Optional: 1 1/2 cups cooked protein (shredded chicken, diced beef, etc.)
For the Simple Sauce:
- 6 tbsp enchilada sauce (store bought is fine!)
- 2 tbsp water
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (or to taste)
- 1/2 tsp paprika
- 1 tsp salt
- Freshly ground black pepper
Step by Step Instructions:
1Make the Sauce: In a small bowl, whisk together all the sauce ingredients; the enchilada sauce, water, cumin, chili powder, paprika, salt, and a few cracks of black pepper. Set this flavor powerhouse aside.
2Sauté the Aromatics: Heat the olive oil in a large skillet or wok over high heat. Add the minced garlic and cook for just 10 seconds until incredibly fragrant. Immediately add the diced onion and bell pepper. Stir fry for about 2-3 minutes until the onion is translucent and the pepper is just starting to soften.
3Build the Base: If you’re adding raw protein (like diced chicken breast), add it now and cook through. Next, stir in the drained black beans and corn. If you’re using already cooked protein (like shredded rotisserie chicken), add it now too. Cook for just another minute to heat everything through.
4The Grand Finale: Add the cold, cooked rice to the skillet. Pour your prepared sauce over everything. Now, use your spatula to stir, toss, and fold vigorously for 1-2 minutes. You want to break up any clumps of rice and ensure every grain is evenly coated in that gorgeous sauce and heated through.
5Taste and Serve: Do a final taste test; add more salt or a pinch of chili powder if you like. Serve immediately, garnished with fresh cilantro, a squeeze of lime, sliced avocado, or a dollop of sour cream!
Pro Tips for the Best Fried Rice:
- The Rice Rule: Cold, day old rice is non negotiable for the best texture. Freshly cooked rice is too moist and will steam and become mushy. Plan ahead or use leftover takeout rice!
- Sauce Swap: No enchilada sauce? Mix 4 tbsp tomato paste with 3 tbsp water, 1 tsp cumin, 1 tsp paprika, 1/2 tsp each of garlic and onion powder, 1 tsp oregano, and 1 tsp salt.
- Make it a Meal: Serve in bowls topped with a fried egg, inside warmed tortillas as burrito bowls, or with crispy tortilla chips for scooping.
- This Mexican Fried Rice is more than a recipe; it’s a reliable, flavorful framework for endless easy dinners. I hope it brings as much color and joy to your table as it does to mine. Don’t forget to pin it for later and let me know your favorite add ins in the comments!
Mexican Fried Rice
Ingredients
- 1 tbsp olive oil
- 1 large garlic clove minced
- 1 onion diced (white or brown)
- 1/2 red bell pepper diced (about 1 cup)
- 1 cup tinned black beans drained
- 1 cup tinned corn kernels drained (or frozen corn)
- 4 cups cooked rice preferably cold/leftover
- Optional: 1 1/2 cups cooked protein shredded chicken, diced beef, etc.
For the Sauce:
- 6 tbsp enchilada sauce
- 2 tbsp water
- 1/2 tsp ground cumin
- 1/4 tsp chili powder or to taste
- 1/2 tsp paprika
- 1 tsp salt
- Black pepper
Notes
- Best with Leftover Rice: For perfect fried rice texture, use rice that has been cooked and chilled for at least 6 hours (ideally overnight).
- No Enchilada Sauce? Substitute with a mix of 4 tbsp tomato paste, 3 tbsp water, 1 tsp cumin, 1 tsp paprika, 1/2 tsp each garlic & onion powder, 1 tsp oregano, and 1 tsp salt.
- To Freeze: Cook the onion, garlic, bell pepper, and meat (if using). Cool, then place in a freezer bag with the drained beans and corn (use frozen corn). Thaw before cooking, then proceed from Step 2.
