Mexican Fried Rice

By Nagi | RecipeTin Eats

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.

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)
• 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

1. 1

   Combine the Sauce ingredients in a small bowl and mix.

2. 2

   Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.

3. 3

   Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.

4. 4

   If you are using uncooked protein, add it and sauté until just cooked through.

5. 5

   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.

6. 6

   Add the rice and Sauce and stir quickly to coat the rice evenly.

7. 7

   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.

8. 8

   Season with black pepper and serve immediately.