Mexican Fried Rice
Being Orthodox Christain, we have many days in the year that we fast. This means that we usually are eating vegan meals a good portion of the year. I love to have meals that can be made protein heavy as well as vegan with just a few modifications. I’ll share this recipe as a non-vegan version, but discuss how you can make it vegan as well (which includes a DELISH cashew cilantro crema.
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Mexican Fried Rice with Bell Peppers, Tomatoes, Corn & Black Beans
Ingredients (Serves 4–6):
2 cups cooked rice (preferably cooked in bone broth for extra flavor)
4 tbsp olive oil or avocado oil
1 small onion, finely chopped
2 bell peppers (any color), diced
1 cup corn kernels (fresh, frozen, or canned)
1 cup cooked black beans (rinsed and drained if canned)
1 cup diced tomatoes (fresh or canned, drained if juicy)
3 Cups Chicken
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder (optional)
Salt and black pepper to taste
¼ cup fresh cilantro, chopped
Juice of ½ lime (optional)
Instructions:
Heat the oil: In a large skillet or wok, heat 4 tablespoons of oil over medium heat.
Sauté aromatics: Add chopped onion and cook for 2–3 minutes until translucent.
Add bell peppers: Stir in diced bell peppers and cook for another 4–5 minutes until slightly tender.
Add garlic and spices: Add garlic, cumin, smoked paprika, chili powder (if using), salt, and pepper. Cook for 30–60 seconds, stirring constantly until fragrant.
Stir in rice: Add the cooked rice and mix thoroughly, breaking up any clumps. Let it fry for 2 minutes.
Add tomatoes, corn, chicken and black beans: Stir in the diced tomatoes, corn, chicken and black beans. Mix well and cook for 3–4 minutes until everything is heated through and evenly combined.
Optional crisping: Let the rice sit undisturbed for 1–2 minutes to develop crispy edges, then stir. Repeat if desired.
Finish with cilantro: Remove from heat. Stir in chopped cilantro and a squeeze of lime juice for brightness.
Serve: Enjoy warm! Great as a main dish or side. Top with avocado, sour cream, queso fresco, or hot sauce if you like.
Tips:
Use day-old rice for best texture and to avoid sogginess.
This dish is meal prep–friendly and keeps well in the fridge for 3–4 days.
Want extra heat? Add diced jalapeños or a dash of cayenne.
FAQ – Mexican Fried Rice with Bell Peppers, Tomatoes, Corn & Black Beans
Q: Can I use leftover rice for this Mexican fried rice recipe?
A: Yes! Leftover or day-old rice works best because it’s drier and less sticky, giving the fried rice a better texture and helping it crisp up nicely in the pan.
Q: Can I make this Mexican fried rice vegan or vegetarian?
A: Absolutely. You will need to omit the chicken to make it vegetarian and can be made vegan by using vegetable broth instead of bone broth when cooking the rice. I also recommend topping with a cashew cilantro crema. It is absolutely delicious!
Q: How do I store and reheat leftover Mexican fried rice?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of oil or water to restore moisture and texture.
Q: Can I freeze this rice dish?
A: Yes, this fried rice freezes well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Reheat directly from frozen or thaw overnight in the fridge.
Q: What proteins can I add to this recipe?
A: You can add cooked shredded chicken, ground beef, chorizo, tofu, or even a fried egg on top for extra protein. Black beans already provide a plant-based protein boost.
Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free as long as all ingredients used (like canned beans or broth) are certified gluten-free. Always check labels if you're sensitive to gluten.
Q: Can I use canned tomatoes instead of fresh?
A: Yes, canned diced tomatoes work perfectly. Just drain off excess liquid to avoid soggy rice.