Description
A flavorful and easy-to-make Mexican Fried Rice recipe combining aromatic spices, vegetables, and optional protein, perfect for a quick and satisfying meal.
Ingredients
Scale
Main 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 Ingredients
- 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
- Prepare the Sauce: Combine the enchilada sauce, water, cumin, chili powder, paprika, and salt in a small bowl and mix well to create the flavorful sauce base.
- Heat the Oil and Garlic: In a pan over high heat, add the olive oil. Once hot, add the minced garlic and cook for about 10 seconds until fragrant, being careful not to burn it.
- Sauté Vegetables: Add the diced onion and red bell pepper to the pan. Cook for approximately 2 minutes until the onion turns translucent and the peppers soften slightly.
- Add Protein (if using raw): If using uncooked protein such as chicken, pork, or beef, add it now and sauté until it is cooked through completely.
- Add Beans and Corn (and cooked protein): Stir in the drained black beans and corn kernels. If using pre-cooked protein like shredded chicken, add it with the beans and corn. Cook for 1 minute to heat everything through.
- Add Rice and Sauce: Add the cooked rice to the pan along with the prepared sauce. Stir quickly and thoroughly to coat the rice evenly with the sauce, ensuring all ingredients are well combined.
- Season to Taste: Taste the rice and adjust seasoning by adding more salt if necessary, based on the saltiness of your enchilada sauce.
- Final Seasoning and Serve: Season with freshly ground black pepper to taste and serve immediately while hot.
Notes
- Use day-old cooked rice or rice that has cooled and dried slightly for best texture to avoid sogginess.
- Enchilada sauce can be store-bought or homemade according to preference.
- Protein is optional; this dish works great as a vegetarian meal when omitting meat.
- Adjust chili powder quantity to control spiciness based on your taste.
- Leftovers can be refrigerated and reheated, but the rice texture may soften further.
