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A helping of mexican fried rice on a plate with grilled chicken.
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5 from 1 vote

Mexican Fried Rice

Mexican fried rice, or Arroz Frito Mexicano, is a flavorful and colorful rice dish that combines elements of Mexican cuisine with the cooking technique of Chinese fried rice. This easy Mexican rice is loaded with corn and classic Mexican seasonings for a delicious and versatile dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish, Side Dish
Cuisine: Mexican
Diet: Gluten Free
Servings: 4 servings
Author: Mariam Ezzeddine

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon garlic minced
  • ½ cup yellow onion chopped
  • 1 cup bell pepper diced
  • 4 tablespoons red enchilada sauce
  • 2 tablespoons can green chilies drained
  • 1 tablespoon tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup corn thawed
  • 2 cups basmati rice cooked
  • 3 tablespoons green onions chopped

Instructions

  • Heat a large skillet over medium heat with oil. Add garlic and onion, and cook for 3-5 minutes until the onion turns translucent.
  • Add bell peppers and cook for 2 more minutes. Stir in the enchilada sauce, green chilies, and tomato paste. Cook for 2-3 minutes.
  • Add in the seasonings; cumin, chili powder, paprika, salt, and pepper. Stir in the corn and cook for 3-5 minutes.
  • Slowly add the cooked basmati rice and mix until everything comes together without breaking the rice.
  • Finally, add the green onions and serve the Mexican fried rice with your favorite protein on the side.

Notes

  • Use Long-Grain Rice Long-grain rice, such as Basmati or Jasmine, is ideal for Mexican rice because it tends to stay separate and fluffy when cooked.
  • Rinse: Rinse the rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
  • Add Aromatics and Spices: Onions, garlic, and spices like cumin, chili powder, and paprika are essential for authentic Mexican flavor.
  • Cook Low and Slow: Cooking the rice on low heat allows it to absorb the flavors of the broth and spices without becoming mushy.

Nutrition

Calories: 470kcal | Carbohydrates: 89g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 479mg | Potassium: 353mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1707IU | Vitamin C: 54mg | Calcium: 48mg | Iron: 2mg