Mexican Fried Rice
A quick and flavorful Mexican-inspired fried rice made with leftover rice, black beans, corn, bell peppers, and enchilada sauce. Ready in just 15 minutes and perfect for a weeknight meal.
Servings: 2
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 15 minutes
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large garlic clove, minced
- 1 medium onion, diced (white or brown)
- 0.5 medium 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 day-old
- 1.5 cups cooked protein (optional) shredded chicken, pork, or beef
- 6 tbsp enchilada sauce store-bought or homemade
- 2 tbsp water
- 0.5 tsp ground cumin
- 0.25 tsp chilli powder adjust to taste
- 0.5 tsp paprika
- 1 tsp salt adjust based on enchilada sauce saltiness
- black pepper to taste
Instructions
Preparation Steps
- In a small bowl, combine enchilada sauce, water, cumin, chilli powder, paprika, and salt. Mix well and set aside.
- Heat olive oil in a large skillet or wok over high heat. Add minced garlic and cook for 10 seconds until fragrant.
- Add diced onion and red bell pepper. Cook for about 2 minutes until onion becomes translucent.
- If using uncooked protein, add it now and sauté until fully cooked through, about 3-4 minutes.
- Add black beans and corn. If using pre-cooked protein, add it now. Stir and cook for 1 minute to heat through.
- Add cooked rice and the prepared sauce mixture. Stir quickly to coat the rice evenly and heat through, about 2 minutes.
- Taste and adjust seasoning with additional salt if needed, depending on the saltiness of your enchilada sauce.
- Season with freshly ground black pepper and serve immediately.
Notes
This dish is highly customizable—feel free to add other vegetables like zucchini or peas, or boost the heat with extra chilli powder or a dash of cayenne. Best made with day-old rice for optimal texture.