This Easy Mexican Fried Rice is a vibrant, one-pan meal that breathes new life into leftover rice. By combining the quick cooking method of Asian fried rice with the bold, savory flavors of Mexican enchilada sauce, you get the best of both worlds in under 15 minutes.
Packed with black beans, sweet corn, and colorful peppers, this dish is a hearty side or a standalone meal that is perfect for busy weeknights.
Recipe Details
- Flavor Profile: A savory fusion of cumin, paprika, and chili powder, tied together by the rich tomato-chili notes of enchilada sauce.
- Texture: Fluffy, fried rice grains are tossed with crisp-tender peppers, soft beans, and popping corn kernels.
- Time: 5 minutes prep, 10 minutes cook time.
- Difficulty: Very Easy. It is a simple stir-and-fry recipe.
What You’ll Need
To make this recipe, you will need a large pan or skillet to toss the rice and vegetables comfortably. A small bowl is needed to whisk the sauce. The ingredients rely on cooked (preferably cold) rice, pantry staples like canned beans and corn, and a quick homemade spice blend enhanced by store-bought enchilada sauce.
Ingredient Notes
- Cooked Rice – You need 4 cups of cooked rice. Cold, day-old rice works best as it is drier and fries up nicely without becoming mushy. White or brown rice both work.
- Enchilada Sauce – This is the secret flavor bomb. Red enchilada sauce provides instant depth, spice, and moisture.
- Black Beans – Canned black beans add protein and a creamy texture. Rinse and drain them well.
- Corn Kernels – Canned or frozen corn adds sweetness and crunch.
- Bell Pepper – Diced red bell pepper adds color and sweetness.
- Onion & Garlic – These aromatics build the savory base of the dish.
- Spices – A blend of cumin, chilli powder, and paprika reinforces the Mexican flavor profile.
- Protein (Optional) – Leftover shredded chicken, or beef turns this side dish into a complete meal.
Add-ins and Substitutions
- Sauce Swap – If you don’t have enchilada sauce, you can use taco sauce or even a mix of tomato sauce with extra taco seasoning.
- Spice Heat – Adjust the chilli powder to your taste. For more heat, add a diced jalapeño with the onions.
- Vegetables – Zucchini or diced tomatoes can be added for extra freshness.
- Toppings – Fresh cilantro, a squeeze of lime, or a dollop of sour cream are perfect finishing touches.
How to Make Easy Mexican Fried Rice
- Make the Sauce: Combine the enchilada sauce, water, cumin, chilli powder, paprika, and salt in a small bowl and mix well. Set aside.
- Sauté Aromatics: Heat the olive oil in a large pan over high heat. Add the minced garlic and cook for 10 seconds until fragrant. Add the diced onion and bell pepper and cook until the onion becomes translucent – about 2 minutes.
- Cook Protein (Optional): If you are using uncooked protein (like raw chicken or beef), add it now and sauté until just cooked through.
- Add Veggies: Add the drained black beans and corn. If you are using cooked proteins (like leftover shredded chicken), add it at this same time. Cook for 1 minute just to heat everything through.
- Fry the Rice: Add the cold cooked rice and the prepared Sauce mixture to the pan. Stir quickly and constantly to coat the rice evenly and fry the grains.
- Season and Serve: Taste the rice and check the seasoning. Add more salt if you require it (the amount depends on the saltiness of your enchilada sauce). Season generously with black pepper and serve immediately.
Pro Tip: Break up any large clumps of cold rice with your hands before adding it to the pan. This ensures the sauce coats every grain evenly and prevents you from mashing the rice in the pan while trying to break it up.
Recipe Tips
- High Heat: Just like Asian fried rice, keep the heat high. This helps evaporate the moisture from the sauce quickly so the rice stays fluffy rather than getting soggy.
- Enchilada Sauce: Different brands vary wildly in salt and spice levels. Taste your sauce before mixing to gauge if you need the full teaspoon of added salt.
- Rice Prep: If cooking fresh rice for this, spread it out on a baking sheet to cool and dry out for 15-20 minutes before frying.
FAQs
- Can I use taco seasoning instead? Yes! You can replace the individual dry spices with a tablespoon of taco seasoning, but keep the enchilada sauce for moisture.
- Is this spicy? It is generally mild-medium, depending on your enchilada sauce. Use a mild sauce and omit the chilli powder for a kid-friendly version.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Burritos: Use this rice as a filling for bean and cheese burritos.
- Tacos: Serve alongside beef or chicken tacos as a hearty side.
- Bowl: Top with a fried egg and avocado for a breakfast burrito bowl.
Make This Recipe in Advance
- Prep: You can mix the sauce and chop the vegetables days in advance.
- Rice: Cooking the rice a day or two ahead is actually recommended for the best texture.
Easy Mexican Fried Rice
- Total Time: 15 minutes
- Yield: 4-6 Servings 1x
Description
This Easy Mexican Fried Rice is a vibrant, one-pan meal that breathes new life into leftover rice. By combining the quick cooking method of Asian fried rice with the bold, savory flavors of Mexican enchilada sauce, you get the best of both worlds in under 15 minutes. Packed with black beans, sweet corn, and colorful peppers, this dish is a hearty side or a standalone meal that is perfect for busy weeknights.
Ingredients
The Base & Veggies
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 medium onion (white or brown), diced
- 1/2 red bell pepper (capsicum), diced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels (drained) or frozen corn
- 4 cups cooked rice (cold day-old rice is best)
- Optional: 1 1/2 cups cooked protein (shredded chicken, or beef)
The Sauce Mix
- 6 tablespoons Red Enchilada Sauce
- 2 tablespoons water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt (adjust based on sauce sodium)
- Black pepper, to taste
Instructions
Make Sauce
In a small bowl, whisk together the enchilada sauce, water, cumin, chili powder, paprika, and salt. Set aside.
Sauté Aromatics
Heat the olive oil in a large skillet or wok over high heat. Add the minced garlic and cook for 10 seconds. Add the diced onion and bell pepper. Stir-fry for 2 minutes until the onion is translucent.
Add Veggies/Protein
Add the drained black beans and corn. Note: If using leftover cooked meat, add it now. If using raw meat, cook it in step 2 before adding the beans. Cook for 1 minute to heat everything through.
Fry the Rice
Add the cold cooked rice and the prepared sauce mixture to the pan. Technique: Stir quickly and constantly to coat the rice evenly and “fry” the grains. Keep it moving for 2–3 minutes.
Season & Serve
Taste the rice. Add black pepper and more salt if needed (this depends on your enchilada sauce brand). Serve immediately.
Notes
Cold Rice Rule: Just like Asian fried rice, cold, day-old rice works best. It is drier and separates easily. Fresh hot rice will turn mushy when tossed with the sauce. If you must use fresh rice, spread it on a baking sheet to cool and dry for 20 minutes first.
Break the Clumps: Before adding the rice to the pan, break up any large clumps with your wet hands. This ensures even coating without mashing the rice in the pan.
High Heat: Keep the heat high to evaporate the moisture from the sauce quickly, ensuring the rice stays fluffy rather than soggy.
Sauce Swap: If you don’t have enchilada sauce, you can use taco sauce or a mix of tomato sauce and taco seasoning, though the flavor profile will be slightly different.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Dinner
- Method: Stovetop / Stir-Fry
- Cuisine: Mexican-Fusion
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 210
- Sugar: 3g
- Sodium: 650mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mexican fried rice, enchilada rice recipe, spanish rice with black beans, easy leftover rice recipes, 15 minute dinner, one pan mexican rice, taco rice
