Quick Mexican Rice Stir-Fry

I want to share with you a super easy and tasty recipe: Quick Mexican Rice Stir-Fry. If you’re like me and love quick meals that don’t skimp on flavor, this is perfect for you. It’s great for busy weeknights or when you just want something yummy without spending too much time in the kitchen.

This recipe is packed with delicious ingredients like bell peppers, corn, black beans, and, of course, rice. The best part? You can make it with stuff you probably already have in your pantry. It’s a one-pan dish, so cleanup is a breeze too.

One thing I love about this stir-fry is how versatile it is. You can add chicken, beef, or keep it vegetarian. It’s also a great way to use up leftover rice and veggies. The spices give it a nice kick, but you can always adjust them to your taste.

So, if you’re ready to make a quick, easy, and super tasty meal, give this Quick Mexican Rice Stir-Fry a try. I’m sure you’ll love it as much as I do!

Chef’s Notes – Quick Mexican Rice Stir-Fry

• Use Day-Old Rice: For best results, use day-old cooked rice. Freshly cooked rice can become mushy when stir-fried, whereas day-old rice holds its texture better and absorbs the sauce more evenly.
• High Heat Cooking: Ensure your pan is hot before adding ingredients. High heat helps to quickly sauté the vegetables and proteins, preserving their texture and color.
• Customize Veggies and Protein: Feel free to customize the vegetables and protein based on what you have available. Zucchini, carrots, or peas can be excellent additions. For a vegetarian option, tofu or tempeh work well as protein substitutes.
• Even Coating of Sauce: When adding the rice and sauce, stir quickly and thoroughly to ensure every grain of rice is evenly coated with the enchilada sauce mixture. This ensures balanced flavor in every bite.
• Serve Immediately: This dish is best enjoyed fresh off the stove. If you need to reheat, do so on the stovetop rather than the microwave to maintain the texture of the rice.
• Garnish Options: Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of sour cream to enhance the flavors and presentation.
• Make It Spicy: If you like a bit of heat, add a diced jalapeño or a sprinkle of crushed red pepper flakes when cooking the vegetables.

Pin

Print

Quick Mexican Rice Stir-Fry

0.0 from 0 votes

Course: Main CourseCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

350

kcal

Total time

15

minutes

Dive into this vibrant and flavorful Quick Mexican Rice Stir-Fry! Perfect for busy weeknights, this dish is packed with colorful veggies, hearty beans, and a zesty enchilada sauce. Customize it with your favorite proteins for a meal that’s both versatile and delicious. Inspired by the bold flavors of Mexican cuisine, this recipe is sure to become a family favorite!

Ingredients

• Base Ingredients

• 1 tablespoon extra virgin olive oil

• 1 clove garlic finely chopped

• 1 medium onion finely diced (white or yellow)

• 1/2 cup red bell pepper finely chopped (about 1/2 large pepper)

• 1 cup canned black beans rinsed and drained

• 1 cup canned corn kernels drained (or use frozen corn)

• 4 cups pre-cooked rice preferably day-old

• Optional Protein

• 1 1/2 cups cooked chicken breast or pork loin shredded or diced

• Sauce

• 6 tablespoons enchilada sauce store-bought or homemade

• 2 tablespoons water

• 1/2 teaspoon ground cumin

• 1/4 teaspoon chili powder adjust to taste

• 1/2 teaspoon smoked paprika

• 1 teaspoon sea salt

• Freshly ground black pepper
• Alternative Ingredients:

• Enchilada Sauce Substitute: Use taco sauce or a mix of 4 tablespoons tomato paste with 3 tablespoons water and spices.

• Protein Substitute: Use tofu or tempeh for a vegetarian option.

• Corn Substitute: Use fresh or frozen peas.

Directions

• Prepare the Sauce – In a small bowl, combine the enchilada sauce, water, cumin, chili powder, paprika, salt, and black pepper. Mix well and set aside.
• Sauté Aromatics – Heat the olive oil in a large nonstick pan over high heat. Add the minced garlic and cook for about 10 seconds until fragrant.
• Cook Vegetables – Add the diced onion and red bell pepper to the pan. Sauté until the onion becomes translucent and the bell pepper softens, approximately 2 minutes.
• Add Protein – If using uncooked protein like chicken or pork, add it now and cook until just done. If using pre-cooked protein like shredded chicken, add it along with the beans and corn. Add the black beans and corn to the pan. Stir and cook for about 1 minute to heat through.
• Incorporate Rice and Sauce – Add the cooked rice to the pan followed by the prepared sauce. Stir quickly to ensure the rice is evenly coated with the sauce. Taste and adjust seasoning with additional salt if needed. Finish with freshly ground black pepper.
• Serve Immediately – Serve hot as a main course.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 55g
• Fiber: 6g
• Sugar: 3g
• Protein: 8g
• Vitamin A: 15IU
• Vitamin C: 40mg
• Calcium: 4mg
• Iron: 10mg

FAQ – Quick Mexican Rice Stir-Fry