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