Mexican-Style Fried Rice
This easy Mexican Fried Rice is a bold, flavorful dish made with leftover rice, black beans, corn, and zesty spices. Perfect as a quick meatless main or a hearty side dish, it’s ready in just 25 minutes using one skillet. This recipe is dairy-free, gluten-free, vegan, and vegetarian.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 3 cups cooked rice (equivalent to 2 of the 90-second packets of pre-cooked rice) (white or brown rice)
- 1 cup thawed frozen sweet corn
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (4-ounce) can diced green chiles (drained; use mild or hot and less if you prefer less spice)
- ¾ cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ cup vegetable broth or chicken broth
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional garnish: fresh cilantro and crumbled queso fresco
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add cooked rice and press down slightly. Let it fry undisturbed for 3–4 minutes, then stir.
- Mix in frozen thawed corn, black beans, green chiles, tomato sauce, tomato paste, chicken broth, chili powder, and cumin. Salt and pepper to taste.
- Cook for 5–7 minutes over medium heat, stirring occasionally, until the liquid is mostly absorbed.
- Remove from heat and stir in lime juice. Garnish with cilantro and queso fresco if desired. Serve warm.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
VARIATIONS: To add protein, mix in cooked ground beef, meatless crumbles, shredded chicken, shrimp, or top with a fried egg. Swap in brown rice for a whole-grain option, or add jalapeños or hot sauce for extra heat.
TIPS: Use day-old rice for better texture. Cook over medium heat to crisp the rice slightly without burning. Taste and adjust seasoning—lime juice and salt at the end can brighten the flavor.
SERVING SUGGESTIONS: Great on its own or as a side for tacos, chicken, or enchiladas. Try it in tortillas or with salad and avocado. Keeps well in the fridge for 3–4 days.
Nutrition
Calories: 232kcalCarbohydrates: 37gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 249mgPotassium: 316mgFiber: 3gSugar: 5gVitamin A: 484IUVitamin C: 9mgCalcium: 32mgIron: 1mg
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