Mexican-Style Fried Rice is a vibrant, tangy, and wholesome dish that combines the goodness of vegetables, kidney beans, and aromatic spices. Whether you’re transforming leftover rice into a delicious meal or cooking it fresh, this easy-to-make recipe guarantees bold flavors and a satisfying taste.
Total Time: 25 mins
- Prep Time: 10 mins
- Cook Time: 15 mins
- Servings: 2
- Difficulty: Easy
Ingredients:
- 2 cups cooked rice
- ½ cup kidney beans (rajma), soaked
- 1 green capsicum, finely sliced
- 2 tomatoes or 2 tbsp tomato puree/paste
- 1 tomato, cut into cubes
- 1 tbsp garlic, roughly chopped
- 4 whole dried red chilies, soaked
- 1 onion, roughly chopped
- ½ cup steamed corn
- 2 spring onions, finely chopped
- 1 tsp chili flakes
- 2 tbsp oil
- Salt to taste
- Grated cheese for garnish (optional)
Instructions:
- Prepare the Beans: Soak the kidney beans overnight or for at least 4-5 hours. Boil them with onion, 1½ cups of water, and 1 teaspoon salt until tender. Let them dry over a low flame.
- Make the Spice Paste: Blend tomatoes, garlic, and soaked red chilies into a smooth paste and set aside.
- Cook the Base: Heat oil in a pan, add the prepared paste, and stir until the oil starts separating from the sides.
- Add the Beans: Mix in the cooked beans and onion mixture, stirring for about 5 minutes.
- Combine the Veggies: Toss in capsicum, corn, spring onions, and chili flakes. Stir well before adding the cooked rice.
- Final Touch: Adjust salt to taste, garnish with grated cheese if desired, and serve hot.
This Mexican-style fried rice is an excellent fusion dish that adds a spicy kick to your meal. Enjoy it with a side of salsa, guacamole, or a refreshing salad for a complete experience!
