This Mexican fried rice recipe hits all the right spots! Ready in ten minutes, this side dish is colorful, flavorful, and easy to prepare with ingredients you probably already have at home.
What to do with a couple of cups of cooked rice? Except for most fried rice recipes, like our steak fried rice and crispy chicken fried rice, you can also venture into Mexican flavors.
Leftover rice is cooked exactly like you would Asian-style fried rice, but what changes are the ingredients and seasonings.
Out with the soy sauce and vinegar, and in with the jalapeño peppers, cumin powder, and paprika.
Trust me, if you love Mexican food, then this vegetarian Mexican fried rice is what you have been craving!
💎 Why This Recipe Works
- To create this easy Mexican fried rice you need only ten minutes, some cold rice, and a bunch of staple ingredients! Just like our garlic fried rice.
- This recipe can be amended to your taste! Feel free to use long-grain brown rice instead of white rice, add shredded chicken or sauteed chorizo, or even scrambled eggs. Turn this side dish into a one-pan meal or main course!
🛒 Ingredients
- Long Grain White Rice: Using day-old rice prevents the fried rice from becoming mushy. If you must use freshly cooked rice, ensure it is thoroughly cooled and dried out to maintain the integrity of each grain when stir-fried. Put it in the fridge if you are running short on time! If you need to prepare it, we have shared how to cook basmati rice as well as how to cook Jasmine rice. These are my preferred types of rice for Mexican fried rice, although most types of long grain rice, both white and brown, will work.
- Lime Juice: If possible, opt for fresh! I can't emphasize how much of a difference a few lime wedges make compared to bottled ones.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Canned Corn and Black Beans: This is a quick, 10-minute recipe, so simple tinned/canned veggies will do. Should you prefer to use frozen corn or dried beans instead, go for it, but in terms of flavor, it won't change much - only in preparation time.
- Jalapeño: If you can't find fresh, but are a taco Tuesdays aficionado, I am sure you will have pickled to top your Mexican dishes. Fresh jalapeños are crisp and bright with a sharp heat, while pickled jalapeños are tangy, milder, and have a softer texture. The end result will slightly change, but still be delicious! You can try other types of green chiles too.
- Spices: I like cumin, and I feel it enhances most traditional Mexican flavors! Should you not have the two individual spices needed (cumin and paprika or smoked paprika), you can use a little taco seasoning or Mexican seasoning instead - these won't taste the same, but will still work well. Also, if you like your dish with a kick, use red chili powder!
- Toppings: Add chicken, green onions, shrimp, carnitas, ground beef, shredded cheddar cheese, or sour cream on top. My absolute favorite? Chorizo, eggs, and a few slices of avocado!
- Tomato Sauce: You can add 2 tablespoons of your preferred tomato sauce after adding and cooking the spices. Good and popular options are tomato paste (mix it with some water), tomato bouillon, enchilada sauce, or taco sauce. These are most commonly used in the famous and easy Mexican rice recipe (which you may know as Spanish rice or Arroz Rojo), which is cooked 'risotto style' with chicken broth.
👩🏻🍳 How to Make Mexican Fried Rice
- Sautee onion and garlic. Add cumin powder and paprika. [Picture 1]
- Add corn, bell peppers, and beans and warm thoroughly. [Picture 2]
- Add the cold rice and sautee until fully reheated and crisp. [Picture 3]
- Stir in the lime juice and cilantro, and serve while still hot. [Picture 4]
🙋♀️ People Also Ask [FAQs]
Kidney beans or pinto beans are great substitutes without altering the authentic taste much.
Mexican rice is simmered with tomato and broth, yielding a fluffy, tangy side dish. Mexican fried rice, akin to Asian-style fried rice, involves stir-frying precooked rice with vegetables and spices like cumin and paprika, producing a bolder, slightly crispy dish. While Mexican rice serves as a simple accompaniment, Mexican fried rice often features additional proteins and vegetables, making it a more substantial option.
To store leftover Mexican fried rice, cool it to room temperature and transfer it to an airtight container. In the fridge, it will last up to 3-4 days. For freezing, portion it into freezer-safe bags or containers, where it can be stored for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then microwave or stir-fry with a splash of water to restore moisture and heat thoroughly. Please bear in mind that this dish is best served fresh.
💡 Expert Tips and Tricks
- Vegetarian Options: Ensure the black beans are from a vegetarian source if canned, as some brands use animal products in processing.
- Heat Level: Adjust the amount of jalapeño based on your heat preference. For a milder version, omit the jalapeño or replace it with a pinch of chili flakes.
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Mexican Fried Rice
Ingredients
- 2 cups Cooked Rice
- 1 tablespoon Olive Oil
- 1 Medium Onion Finely Chopped
- 2 Garlic Cloves Minced
- 4-6 tablespoon Canned Corn Rinsed
- 4-6 tablespoon Canned Black Beans Rinsed
- 1 Small Red Pepper Washed and Diced
- 1 Jalapeño Washed, Deseeded, and Sliced
- 1 teaspoon Cumin Powder
- 1 teaspoon Paprika Powder
- 3 tablespoon Fresh Cilantro Washed and Chopped
- 1-2 tablespoon Fresh Lime Juice
- Salt and Pepper to taste
Instructions
- Choose a wide frying pan or large skillet. If you have a wok, that will work perfectly. Heat the olive oil over medium heat. Once warm, add onion and garlic, cooking until they are soft and fragrant, about 3 minutes.
- Add the cumin and paprika and mix well. Sautee until the spices are cooked, about 1 minute.
- Stir in the sweet corn, black beans, red bell pepper, and fresh jalapeño (if using). Cook for 5 minutes until the vegetables are just tender and hot.
- Next, add the day old rice. Stir well to combine all ingredients. Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through and begins to crisp slightly.
- Remove the pan from the heat. Stir in fresh cilantro and lime juice, and mix once more.
- Adjust salt and pepper to taste, and serve immediately while still hot.
Notes
- Storing and Reheating: To store leftover Mexican fried rice, cool it to room temperature and transfer it to an airtight container. In the fridge, it will last up to 3-4 days. For freezing, portion it into freezer-safe bags or containers, where it can be stored for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then microwave or stir-fry with a splash of water to restore moisture and heat thoroughly. Please bear in mind that this dish is best served fresh.
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