Mexican Fried Rice
Super fast, super versatile, super tasty - a super mid week meal to add to your rotation! Feel free to substitute the ingredients with whatever you have on hand, including adding proteins - any shredded or diced meat would be a great addition. The key to keeping it "Mexican" is the enchilada sauce and the spices.
Ingredients
- 1 tbspolive oil
- 1 largegarlic clove (, minced)
- 1onion (, diced (white or brown))
- ½red bell pepper / capsicum (, diced (about 1 cup))
- 1 cuptinned black beans ((drained))
- 1 cuptinned corn kernels ((drained) (or frozen corn))
- 4 cupscooked rice ((see notes))
- optional: 1 1/2 cups protein ((chicken, pork, beef), shredded or diced)
- 6 tbspenchilada sauce ((see notes))
- 2 tbspwater
- ½ tspcumin
- ¼ tspchilli powder ((or to taste))
- ½ tsppaprika
- 1 tspsalt
- black pepper
Directions
- 1
Combine the Sauce ingredients in a small bowl and mix.
- 2
Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
- 3
Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
- 4
If you are using uncooked protein, add it and sauté until just cooked through.
- 5
Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
- 6
Add the rice and Sauce and stir quickly to coat the rice evenly.
- 7
Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
- 8
Season with black pepper and serve immediately.