Mexican Fried Rice
Elevate your weeknight dinner game with this vibrant and flavorful Mexican Fried Rice! Packed with colorful bell peppers, black beans, sweet corn, and zesty spices like cumin and smoked paprika, this one-pan wonder is a fusion of bold Mexican flavors and comforting fried rice goodness. The addition of a tangy squeeze of lime juice and fresh cilantro brings a burst of freshness to every bite, while optional melted cheddar cheese adds a creamy, indulgent finish. Perfect as a hearty main dish or a festive side, it's a quick 35-minute recipe that's sure to please vegetarians and spice lovers alike. Serve it hot and let the fiesta begin!
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Recipe Information
Ingredients
- 3 cups cooked white rice
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 cup frozen corn kernels, thawed
- 1 cup black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Heat a large skillet or wok over medium-high heat. Add olive oil and allow it to warm up for 1-2 minutes.
Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced green and red bell peppers and cook for about 4-5 minutes, or until they soften slightly.
Stir in the thawed corn and black beans, cooking for another 2 minutes.
Push the vegetables to one side of the skillet, then add the tomato paste to the empty space. Let it cook for about 1 minute to deepen its flavor, then mix it into the vegetables.
Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the vegetables evenly with the spices.
Add the cooked white rice to the skillet and mix thoroughly with the vegetables and spices. Cook for 3-4 minutes, stirring occasionally, until the rice is heated through and slightly toasted.
Remove the skillet from heat and stir in the lime juice and chopped cilantro.
Optionally, sprinkle shredded cheddar cheese on top and allow it to melt for a minute before serving.
Serve hot as a main dish or as a vibrant side. Enjoy!
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 30.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 650 mg | 50% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
