Mexican Fried Rice

Orange rice with corn, tomato, and parsley in a black bowl. Lime slices are on the side.

This easy Mexican fried rice recipe comes together in just half an hour and is made with basmati rice, flavorful tomato puree, and various herbs, spices, and veggies. Serve it piping hot with lime wedges for an aromatic, flavor-packed side dish or entree that the whole family will love!

Course Side Dish

Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian

Keyword mexican fried rice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 576kcal

Author Nandor Barta

Equipment

our Cast-iron Skillet by UnoCasa

Ingredients

3 cup Rice (cooked) basmati
2 Tbsp Vegetable oil
1 Onion (medium)
2 clove Garlic
1 Tomatoes (large)
¼ cup Sieved tomato puree aka Tomato sauce
1 cup Sweet corn (canned)
½ Bell Pepper
1 Green chili peppers
1 tsp Sweet smoked paprika powder
½ tsp Ground cumin seeds
½ tsp Salt
¼ Black pepper
1 Tbsp Lime juice
Freshly chopped cilantro optional on top

US Customary - Metric

Instructions

In a large pan heat 1 Tbsp vegetable oil. Add chopped onion and cooked for 2-3 minutes on medium heat. Add chopped garlic and cook for another minute or two.
Add chopped tomato, chopped green chilis, chopped bell pepper and sweet corn. Cook for 6-8 minutes on medium heat. Stir occasionally.
Add tomato sauce, sweet smoked paprika, cumin, salt and black pepper. Stir well. Cook for a couple of minutes.
Add day-old rice and 1 Tbsp vegetable oil. Stir well and cook for 3-4 minutes.
Remove the pan from the stove. Add lime juice and stir well.

Nutrition