Ever had Mexican Fried Rice? You know, like the Asian variety, but Mexican flavors. No? Me neither. I don’t know why I never thought of it before, but this is our first time trying it.
We have a really yummy neighborhood Mexican restaurant that we go to a lot. And the girls are weird about eating their Mexican rice.
Like, they have to order it with their combos for some reason, but they usually eat two bites and move on to the rest of their food. So, as a result, we sometimes end up with a ton of leftover Mexican rice.
I was pondering what to do with the two boxes of Mexican rice we somehow ended up with in the refrigerator this week. (Don’t judge. It’s been that kind of week.)
I decided on tossing in black beans, tomatoes, green chiles, epic amounts of our yummy homemade taco seasoning and some green onions. But you could really throw in whatever you like.
And if you want to start out with plain rice, just add some tomato juice to the equation.
It turned out crazy fantastic. I mean, I kinda thought it would be good, but I didn’t expect it to be a definite repeat. I big puffy heart it and so did Mr. Meaty and Bug.
Goose had to cool it down a bit with ranch dressing and a big glass of milk (it was too spicy for her, but she’s pretty much an “all flavor is spicy kind of gal), but liked it after that.
Mexican Fried Rice
2-3 cups leftover Mexican rice (or leftover rice plus a generous splash of tomato juice)
1 cup black beans, drained and rinsed
1 cup diced tomatoes, drained
3 ounces green chiles, drained
2-4 tablespoons taco seasoning
green onions for garnish
Heat a cast iron skillet (or your skillet/pan of choice) to medium high.
Add a glug of olive oil and your rice.
Once the rice is sufficiently dried out, toss in your black beans, tomatoes, chiles and taco seasoning.
Stir fry the rice until it’s the perfect fried rice consistency (usually about 15 minutes, depending on how dry your rice started out).
Top with green onions and serve.
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