Mexican Fried Rice is filled with ground beef, buzzer spices, black beans, corn, and dark-green chile. This is a kid favorite that the whole family enjoys.
This is such a versatile dish! We’ve give it a few times already. Served on its own exactly as the recipe is written, this is a one-pan meal that everyone adores. Nonetheless, each time we make this, we get more creative with it.
Scoop the Mexican Fried Rice over a salad to create a” taco salad” that is sure to exhilarate any salad sweethearts.( Only don’t forget the Fritos !) Fill taco shells, burritos, or cheesy quesadillas for a hand-held meal.
Sean and Sam like to top their rice with a generous additional sprinkle of sizzling sauce. Ben and Nate commonly computed cheese and sometimes sour cream to their rice. Nonetheless we make it, this banquet has been a winner.
Mexican Fried Rice Recipe
Set a large mixing bowl next to the stove. Warm 1 tablespoon lubricant in a large skillet over medium-high heat. Add the onion and garlic and saute until smells. Add the bell seasonings and continue cooking until tender. Transfer to the waiting bowl.
Add the ground beef to the skillet. Crumble the beef as it concocts. Sprinkle the flesh with chili gunpowder, cumin, paprika, salt, and seasoning as it concocts. Drain excess grease, if necessary, and included the beans, corn, and light-green chile. Stir to combine.
Continue cooking for 1-2 minutes, time to warm everything. Taste and adjust spices as needed. Transfer the meat smorgasbord to the mixing bowl.
Add the remaining 2 tablespoons of oil to the skillet. Add the cold rice and arouse to coat. Continue stirring and cooking for about 2 minutes. Add the sizzling sauce. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, arousing routinely until the rice is heated through.
Add the flesh and vegetables back to the skillet with the rice and whisk to combine.
Fried Rice Recipes
Ever since I “ve learned” to spawn Better Than Take-Out Fried Rice, it has been a staple in our dinner strategy. We affection it so much and there are endless ways to mix it up.
Zucchini Fried Rice was a very good place recipe that turns into an stunning main dish exactly by sink an egg on top. While you might think of cauliflower “rice”as something you eat in place of particles, this Cauliflower Fried Rice proves that it can be delicious and satisfying in its own right.
Kielbasa and shrimp are added to this Kielbasa and Shrimp Fried Rice to make it a “two thumbs up, ” kid-approved, hearty as can be skillet meal; perfect for a rapid and easy weeknight dinner! This Vegan Fried Rice is loaded with flavor for a meat-free option as well.
Chipotle Chicken and Rice is another rice dinner that we all affection. Fresh sprouts, bell spices, and sweet onions are sprayed throughout this buttery, garlicky, Mushroom and Pepper Rice Pilaf.( While the rice pilaf is technically a feature recipe, I blithely eat it for lunch anytime we have leftovers .)
Mexican Fried Rice with Beef and Peppers
Spicy Mexican rice filled with ground beef, spices, colors beans, corn, and light-green chile is a kid favorite that the whole family enjoys.
Course Main CourseCuisine American, MexicanKeyword Mexican Fried Rice
Servings 8 serves Calories 363 kcal
Ingredients3 tablespoons olive oil, divided1/ 2 small-minded onion, finely diced, about 1/2 cup4 garlic cloves, minced1 massive red buzzer spice, chopped tiny, about 1 cup1 lb ground beef1 tablespoon chili powder2 teaspoons cumin2 teaspoons plain or smoked paprika1/ 2 teaspoon salt, adjust to taste1/ 2 teaspoon black pepper1 15 ounce can black nuts, cleaned well and drained1 14 ounce can of corn, drained1 7 ounce can green chiles, about 2/3 cup4 cups COLD cooked white rice2 tablespoons Cholula hot sauce, or the hot sauce of your select( adjust to taste) 1/4 goblet dark-green onions, sliced thin1/ 4 goblet fresh cilantro, chopped big InstructionsSet a large mixing bowl next to the stove. Warm 1 tablespoon petroleum in a large skillet over medium-high heat. Add the onion and garlic and saute until fragrant. Add the bell spices and continue cooking until tender. Transfer to the waiting bowl.Add the ground beef to the skillet. Crumble the beef as it concocts. Sprinkle the meat with chili powder, cumin, paprika, salt, and spice as it cooks. Drain excess grease, if necessary, and lent the nuts, corn, and dark-green chile. Stir to combine. Continue cooking for 1-2 minutes, merely to warm everything. Taste and adjust spices as needed. Transfer the flesh potpourrus to the mixing bowl.Add the remaining 2 tablespoons of oil to the skillet. Add the cold rice and budge to coat. Continue stirring and cooking for about 2 minutes. Add the hot sauce. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring regularly until the rice is heated through.Add the flesh and vegetables back to the skillet with the rice and provoke to combine.
NutritionCalories: 363 kcal | Carbohydrates: 38 g | Protein: 13 g | Fat: 17 g | Saturated Fat: 5g | Cholesterol: 40 mg | Sodium: 144 mg | Potassium: 280 mg | Fiber: 1g | Sugar: 1g | Vitamin A: 628 IU | Vitamin C: 20 mg | Calcium: 26 mg | Iron: 4mg
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