Mexican Fried Rice
This speedy Mexican fried rice is an ideal midweek meal, ready in just 15 minutes. It combines cooked rice with black beans, corn, and a savoury sauce made from enchilada sauce, cumin, chilli powder, and paprika. The recipe is highly adaptable. you can easily add shredded chicken or other proteins. The key Mexican flavours come from the enchilada sauce and spice blend, creating a tasty and flexible dish for any night.
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)
- 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
Method
- Mix the enchilada sauce, water, cumin, chilli powder, paprika, salt, and black pepper together in a small bowl.
- Warm the olive oil in a pan. Put in the minced garlic and let it cook for 10 seconds until its aroma is released.
- Introduce the diced onion and bell pepper to the pan, cooking them for about 2 minutes until the onion turns translucent.
- Should you be including raw protein, add it now and sauté until it is just cooked.
- Put the drained black beans and corn into the pan. If using pre-cooked protein like shredded chicken, add it at this point. Heat everything through for 1 minute.
- Add the cooked rice and the prepared sauce to the pan, stirring promptly to ensure the rice is coated evenly.
- Taste the rice and adjust the seasoning with more salt if needed, as this will depend on how salty your enchilada sauce is.
- Finish with a grind of black pepper and serve the rice straight away.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryRice
Cuisinemexican
AuthorNagi | RecipeTin Eats
