Mexican fried rice just like at your favorite Mexican restaurant is easy to make at home and has a ton of flavor. This simple side dish is perfect with tacos, burritos, enchiladas, and more!
Add the onion to the hot oil and cook, 2-3 minutes until softened.
½ medium onion
Add the corn, jalapeno, garlic, taco sauce, lime juice, chili powder, paprika and cumin. Stir well until combined.
1 cup frozen corn, 1 jalapeno pepper, 1 garlic clove, 2 tablespoon taco sauce, 2 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 2 tablespoon lime juice
Increase to medium-high heat. Stir in the cooked rice.
2 ½ cups cooked rice
Cook, stirring, 4-5 minutes. Remove from heat.
Season with salt and pepper to taste.
salt and pepper
Garnish with green onions and serve hot.
2 green onions
Notes
Rice: Leftover rice works great for this recipe, but fresh rice will also work. Just cool the rice completely and refrigerate, uncovered, for a couple of hours so that you start off with cold rice.
Chicken broth: I like to cook the rice in chicken broth or vegetable broth for extra flavor. You can also use tomato bullion cubes for a tomato-based broth.
Storage: Store cooled Mexican rice in an airtight container in the fridge for up to five days.
To Freeze: Store in a zip-top bag or freezer safe container for up to three months. Thaw in the fridge.
Reheat: Reheat rice in the microwave on high, or in a skillet over medium low heat.