Mexican Fried Rice
This Mexican fried rice has quickly won over my heart. It's fast (uses leftover rice) and the flavors are SO delicious. We love to serve it as a side dish along with any Mexican-type main course.
Ingredients
- 1 cup frozen corn
- ¼ cup olive oil
- ⅔ cup diced white or yellow onion about ½ small onion
- 2 garlic cloves minced
- 1 cup shredded or chopped matchstick carrots from about 1 medium carrot
- 3 cups cooked long grain rice cooled, see note
- 2 ½ cups shredded green cabbage from about ¼ of a medium head
- 1 teaspoon dried cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 roma tomato diced
- 1 4-ounce can green chilies drained
- salt and pepper to taste
- chopped fresh cilantro if desired
Instructions
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Heat a large cast iron skillet or Dutch oven over medium heat until hot. Add frozen corn kernels and cook for 3-5 minutes, stirring often until blackened. Remove from pan and set aside.
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Turn heat down to medium low and add diced onions, minced garlic, and shredded carrots. Cook for 2-3 minutes, stirring often until onions are translucent and carrots are softened.
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Add rice and cabbage and stir well. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 3 to 5 minutes until rice is warmed through and cabbage is starting to wilt.
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Add blackened corn, diced roma tomato, and drained green chilies and cook for 1 minute until just barely heated through. Stir well and add salt and pepper, to taste. Serve garnished with chopped fresh cilantro, if desired.
Recipe Notes
1. I normally use leftover refrigerated rice in this recipe. If you do want to cook the rice just for this dish, it takes about ¾ to 1 cup of uncooked long grain white rice. Make sure to refrigerate it after cooking for a little while. I usually cook rice in the electric pressure cooker for 6 minutes on HIGH Pressure. I add a 3:5 ratio of rice to water and a little salt. I've never tried it, but I think cooked long grain brown rice would work great too.