Mexican Fried Rice
This easy, one pan Mexican Fried Rice is a flavor packed weeknight hero! Loaded with black beans, corn, and bell peppers in a smoky enchilada sauce, it's ready in 20 minutes and perfect for using leftover 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.