Using leftover rice, this vegetarian Mexican Fried Rice will be on the table in 15 minutes – closer to 10 minutes actually. Made extra tasty by using enchilada sauce as the flavour base! {Vegetarian/Vegan}
I call this “fried rice” because it is made using leftover rice rather than making it “risotto style” starting with uncooked rice grains. I find that making it by cooking rice in a tomato liquid makes the dish more risotto like and too starchy and wet for my liking. This method using leftover rice is perfect – it really is restaurant style.
This is a great throw together mid week meal that you can make with Mexican-related leftovers. I made this vegetarian because I didn’t have any leftover meat, but by all means if you have some, toss them in! Shredded chicken, Pork Carnitas, beef or even fish will go great with this.
The key to this rice is the enchilada sauce which adds a heap of flavour. Truth be told, I used homemade. My Easy Classic Enchilada Sauce only takes 10 minutes to make so I often have a batch of it in the fridge (I use it for all sorts of things other than Enchiladas – soups, dipping sauce and even on omelettes). But store bought is fine too. You could substitute the enchilada sauce with taco sauce – though the flavour will be slightly different, it will still be delicious, guarantee it. As a last resort you could use tomato paste but it will require extra seasoning and loosening up with water – I’ve provided directions for this in the notes.
This is a great versatile and fast recipe to add to your mid week meal rotation!
- 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
-
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 sauté 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.
1. To make this ahead to freeze, cook the onion, garlic, bell pepper and meat (if using), then remove from heat and allow to cool. Then pour into a ziplock bag alone with all the other ingredients EXCEPT the enchilada sauce, water and rice. Then to cook, thaw the ingredients, heat 1 tbsp olive oil in a pan over high heat, add the ingredients first and cook until heated through and excess water is evaporated. Then add the rice and enchilada sauce and cook as per the recipe. I also recommend using frozen rather than canned corn kernels.
3. This dish is best made with leftover rice made at least 6 hours or so ago, preferably the day before. It can also be made with freshly cooked rice but it will be harder to toss the Sauce through evenly as the rice will be harder to break up.
3. Enchilada Sauce can be substituted with taco sauce. If you don't have either, you can substitute with tomato paste using the following recipe:
4 tbsp tomato paste
3 tbsp water
1 tsp cumin
1/4 tsp chilli powder (or to taste)
1 tsp paprika
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
Wow. I addicted to your recipes. All the recipe I tried is Awesome. Like. Doser
So glad to hear that Shanthy, thank you for the compliment! N xx
Wow , tried it , from a family of non rice eaters , this became a rave, now I have to do more of these, thanks Nagi , you are a gem ! Brilliant !
I’m so glad you enjoyed this Cyril, thanks for letting me know! N x
Can you use store bought enchilada sauce?
Yup! You sure can! 🙂
Yum! Happy Cinco De Mayo! This recipe is perfect for today.
Yes!!!
This looks delicious! Now I know what I want to use my leftover rice for 🙂
YES!!! It’s really good! 🙂
I can’t wait to try this with my family tonight! i jumped online looking for ideas to use up my leftover rice, and just like that, I found a yummy one that calls for ingredients I already have in my pantry! Always a plus!
Am I missing where to find your enchilada sauce recipe? Id love to use it tonight if you don’t mind sharing 🙂
Hi Jobee! So glad you like the look of this! I added a link to my Enchilada sauce recipe! 🙂
I made the pork carnitas recipe last week and my boyfriend said it was “the best pork i’ve ever had”! Coming back for more recipes!! I’m assuming this mexican fried rice recipe is with leftover white rice? Has anyone tried this with brown rice? :-/ I’m scared to.
Oooh, I’m so glad you enjoyed the carnitas Sara! Thanks for letting me know! I’ve tried this with brown rice, I liked it! Slight nutty flavour complimented it quite nicely, I thought!
How have I not come across this recipe yet?! Totally remiss of me. Looks like we’ll be having Mexican feasts next week. Woot!
It’s pretty original, isn’t it?? I mean, WHO on earth makes “Mexican fried rice”? But it works!!! 🙂
Just popping over from your Shredded Mexican Beef Burritos recipe…this rice looks delicious!
I love that it uses up leftover rice…..I always cook too much rice. (Well I always cook to much food full stop!!! I can’t stand the thought of people leaving hungry!)
So I love ways to use up eft over rice.
And then the fact you can stuff this into burritos which are one of the best handheld foods ever. SCORE!!!
Pinning!
Aww, thanks Claire! So funny seeing you comment on this oldie recipe. Oldie but a goodie!!! 🙂
Love the idea of using cooked rice, like a fried rice recipe. You are right– although most Mexican/Spanish rice recipes call for cooking the rice in the tomatoes, it does always turn out too soupy, and no at all like authentic restaurant dishes.
I’ve been craving fried rice for months, and Mexican is always good with me!
I actually don’t get it. There is no way that restaurant style Mexican rice could come out not sticky if made in the pot with the tomato. Surely they make it like this?? Either that or they use tomato paste rather than tinned tomatoes. Hmm. More experimentation may be required!
Thanks for this!! Rushing around trying to find a recipe to work with my cooked rice and leftover chicken, I had 40 mins to prepare and this worked! Alternated black beans for red kidney beans, used taco mix then added the extra spices, and added a bit of tomato sauce to add some sweetness… It was a success! Thanks 😉
Great! I’m so glad you enjoyed this! Your variations are great – that’s the beauty of recipes like this, you can just use it as a base for whatever you have on hand! 🙂
Hi Nagi! Do you ever make green enchilada sauce? I have a great recipe and I use it with pork or chicken in enchiladas. Not hot, unless you add some jalapenos. I also use it in chili. It’s jus good stuff!
I haven’t tried yet because I find it hard to find Mexican ingredients here in Australia! I have seen some recipes though. I would love to have a peek at yours if you have it handy! 🙂