Recipes..Mexican Fried Rice yummy
Super fast, super versatile, super tasty - a super mid week meal to add to your rotation! Feel free to substitute the ingredients with whatever you have on hand, including adding proteins - any shredded or diced meat would be a great addition. The key to keeping it "Mexican" is the enchilada sauce and the spices.
Course: Rice
Cuisine: Mexican
Servings: 2 - 3
Author: Nagi | RecipeTin Eats
Ingredients
1 tbsp olive oil
1 large garlic clove , minced
1 onion , diced (white or brown)
1/2 red bell pepper / capsicum , diced (about 1 cup)
1 cup tinned black beans (drained)
1 cup tinned corn kernels (drained) (or frozen corn)
4 cups cooked rice (see notes)
Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced
Sauce
6 tbsp enchilada sauce (see notes)
2 tbsp water
1/2 tsp cumin
1/4 tsp chilli powder (or to taste)
1/2 tsp paprika
1 tsp salt
Black pepper
Instructions
Combine the Sauce ingredients in a small bowl and mix.
Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
If you are using uncooked protein, add it and saut� until just cooked through.
Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
Add the rice and Sauce and stir quickly to coat the rice evenly.
Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
Season with black pepper and serve immediately.
Course: Rice
Cuisine: Mexican
Author: Nagi | RecipeTin Eats
Baca Juga
1 tbsp olive oil
1 large garlic clove , minced
1 onion , diced (white or brown)
1/2 red bell pepper / capsicum , diced (about 1 cup)
1 cup tinned corn kernels (drained) (or frozen corn)
4 cups cooked rice (see notes)
Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced
Sauce
6 tbsp enchilada sauce (see notes)
2 tbsp water
1/2 tsp cumin
1/4 tsp chilli powder (or to taste)
1/2 tsp paprika
1 tsp salt
Black pepper
Instructions
Combine the Sauce ingredients in a small bowl and mix.
Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
If you are using uncooked protein, add it and saut� until just cooked through.
Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
Add the rice and Sauce and stir quickly to coat the rice evenly.
Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
Season with black pepper and serve immediately.
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