Mexican Fried Rice Recipe
This Mexican Fried Rice transforms leftover rice into a hearty meal with ground beef, vegetables, beans, and bold Mexican-inspired flavors.
Ingredients
- 2 tablespoons olive oil
- 1 pound 85/15 ground beef
- 3 tablespoons Mexican spice blend, or taco seasoning
- 1 yellow onion, peeled and small diced
- 1 red bell pepper, seeded and small diced
- 4 finely minced cloves of garlic
- 15 ounce can corn, drained
- 15 ounce can black beans, drained and rinsed
- 6 cups cooked white rice
- 15 ounces tomato puree
- ¼ cup fresh cilantro, finely minced
- 2 green onions, thinly sliced
- salt and pepper to taste
- Pickled onion slices, optional garnish
- Sliced avocado, optional garnish
- Lime wedges, optional garnish
- 1/3 cup queso fresco
Instructions
- Add the olive oil to an extra-large cast-iron skillet or rondeau and heat over medium heat.
- Place in the ground beef along with 1 1/2 tablespoons of the Mexican spice blend and cook for 5 to 7 minutes while breaking it up.
- Once browned and cooked through, set it aside on a plate, leaving as much rendered fat in the pan as possible.
- Next, add the onions along with a gentle seasoning of salt and sauté for 8 to 10 minutes, or until they start to brown.
- Add in the peppers, gently season with salt, and sauté for 3 to 4 minutes. Stir in the garlic and cook for 30 to 45 seconds or just until you smell it.
- Next, add in the corn and black beans, season with salt, and sauté for 1 to 2 minutes.
- Add back in the beef, the cooked rice, tomato puree, and remaining 1 ½ tablespoons of the Mexican spice blend.
- Stir-fry over medium to medium-high heat for 3 to 4 minutes until all the ingredients are incorporated and the rice is slightly fried.
- Serve with garnishes of cilantro, green onions, pickled onions, avocado, lime wedges, and queso fresco.
Notes
The best rice for fried rice will always be day-old, cold rice. I recommend dumping your freshly cooked or leftover rice onto a baking sheet, spreading it into an even layer, and refrigerating it overnight. The grains will be dry the next day, which will help them stay firm and separate when stir-fried instead of turning into a gummy, clumpy mess in the pan.
No leftover rice? You can cook the rice from scratch if you need to make the fried rice today. Afterward, spread it in a thin layer on a baking sheet and freeze for 15 to 20 minutes to help it cool and dry out before it hits the skillet.
Make this in a large, wide skillet, because if your pan is too small, the ingredients will be overcrowded, which will cause them to steam instead of crisp up. We want high, direct surface heat so the rice actually fries.
Use pre-cooked meat instead, like leftover shredded chicken, carne asada, carnitas, or taco meat. You can skip browning it altogether and fold it into the pan with the cold rice and tomato puree at the end.
Add-in ideas: try adding diced carrots, zucchini, tomatoes, or jalapeños with the peppers. There’s nothing wrong with scrambling an egg or two in the pan, too. Just push the finished rice to the side of the pan, scramble the eggs in the empty space, and then fold it all together.
Make-Ahead: Serve the fried rice as soon as it's done cooking for the crispiest texture. To keep it warm, cover the skillet and leave it over low heat for up to 30 minutes.
How to Store: Cover the cooled leftovers and refrigerate for up to 5 days or freeze for up to 3 months. Thaw the rice in the refrigerator overnight before reheating.
How to Reheat: Add the leftovers to a lightly oiled skillet over medium-high heat and cook for 5 to 8 minutes, stirring occasionally, or until warmed through and slightly crispy again.
Nutrition
Calories: 622kcalCarbohydrates: 77gProtein: 26gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 614mgPotassium: 971mgFiber: 8gSugar: 6gVitamin A: 1243IUVitamin C: 39mgCalcium: 119mgIron: 5mg