If you love Mexican food, you will really love this Mexican Fried Rice recipe. It’s just like the traditional Mexican rice from your favorite Mexican restaurant.
Best of all, this one-pan meal takes just 20 minutes to make. Not to mention it’s delicious, and sure to become a family favorite for taco Tuesdays or any day.
Mexican rice vs Spanish rice
Mexican rice, or arroz rojo, differs from Spanish rice. It’s typically a reddish hue from the cumin and tomato sauce, tomato bouillon, or tomato paste that the rice is cooked with.
Spanish rice, on the other hand, typically is a yellow color due to the use of saffron. Both are delicious!
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Why You’ll Love This Recipe
- Simple Ingredients: All you need for this easy Mexican rice recipe are a few simple ingredients that you can easily find in your grocery store, if not in your kitchen.
- Quick and Easy: This delicious Mexican fried rice dish takes just 20 minutes and one pot.
- Versatile:This recipe makes a perfect side dish for all of your favorite Mexican recipes, ( it’s great with my chipotle chicken enchiladas, or turkey tacos). Or you can add beans, shrimp, or ground beef or ground turkey and make it the main dish.
- Meal Prep Friendly: Make a big batch of Mexican fried rice for the week’s meal prep. It’s perfect for packed lunches.
Ingredient Notes
Ingredient quantities and full instructions are in the printable recipe card at the bottom of this post.
- Cooked Rice: If you have leftover rice, it’s perfect for this recipe. Cooked, cold rice is slightly dried out, making the rice easier to fry. I like to make extra rice when I make Cajun rice and beans, or other rice dishes, so I have leftovers for fried rice. Use a long grain rice like basmati rice or jasmine rice. I have made this recipe with long-grain brown rice and in my experience white rice works best.
- Vegetable Oil: You can use any oil but one with a high smoke point is always best for frying.
- Taco sauce: You can also use tomato paste (which taco sauce contains) or even salsa.
- Lime: Fresh lime juice is a must.
- Onion: I just use a regular yellow onion, but any onion works.
- Garlic: Fresh garlic is best. I like to use jarred, minced fresh garlic for convenience.
- Frozen Corn: Frozen corn should be thawed before using, and you can also use canned corn (drain well).
- Jalapeño peppers: Any mild chili pepper is a good substitute, and if you don’t have fresh chiles, you can use canned green chiles. Add more or less, according to your spice preferences.
- Chili Powder: Chili powder blends are typically not very spicy. Instead they have plenty of traditional Mexican flavors (or Tex Mex). I also like chipotle chile powder, too.
- Cumin: Cumin is one of the traditional spices in Mexican cuisine.
- Green onions: For garnish. Other good garnishes are fresh cilantro or parsley.
How to make Mexican rice
- Add onions to hot oil in a large skillet and cook until they are softened.
- Next add corn, garlic, and jalapenos and cook until they are starting to soften.
- Add seasonings, lime juice and taco sauce and stir until combined.
- Stir in the cooked rice and cook 4-5 minutes.
Helpful Tips
- 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.
Top tips for the best rice
We want our Mexican rice to be dry, not wet or sticky. I avoid mushy rice or sticky rice by taking these steps:
- Thoroughly rinse the rice before cooking. Just put the rice in a fine-mesh sieve and rinse under running water until the water runs clear. This washes away a lot of the extra starch that can cause the rice to be sticky.
- Toast the rice in saucepan in a little hot oil before adding the liquid. Stir constantly for a minute or so until the rice becomes fragrant.
- Don’t use too much water or other liquid. Follow package instructions exactly.
- Use a timer and don’t peek! When time is up, remove from heat immediately and fluff with a rice paddle or a fork.
Variations
- Add protein: This vegetarian Mexican fried rice recipe is a great side dish. You can make it the main course by adding beans, (I like black beans), tofu, shrimp or chicken.
- Chicken Enchilada Rice: Add cooked shredded chicken and use enchilada sauce instead of taco sauce.
- Burrito Rice: Add browned ground beef (or ground turkey), and beans.
- Seafood: Add shrimp, crab meat, or any seafood you like.
- More veggies: Add extra vegetables like chopped red bell pepper (or any bell peppers), cherry tomatoes, or zucchini.
- Cheese: Shredded queso fresco or feta cheese is a delicious addition.
Serving suggestions
Of course, Mexican fried rice is perfect with all the Mexican dishes like my coconut shrimp tacos, seafood enchiladas, huevos rancheros or stuffed anaheim peppers. But it’s equally great with ribs, grilled chicken, or salmon.
Serve with toppings like crushed tortilla chips, sour cream, lime wedges, hot sauce, or diced avocado. Pair Mexican rice with lime wedges and other side dishes like refried beans, guacamole, or my roasted chili corn salsa.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Mexican Fried Rice
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!
Print Pin Rate Save Recipe Recipe Saved!Prevent your screen from going dark
Servings: 4 servings
Calories: 251kcal
Instructions
Heat the oil in a large skillet over medium heat.
2 tablespoon olive oil
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.
Nutrition
Calories: 251kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 87mg | Potassium: 253mg | Fiber: 3g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg
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