Mexican Fried Rice

I can’t stand wasting food! I made burritos and I happened to make too much rice (which of course had a can of black beans added to it).

I love burritos. So off topic.

This rice dish is spicy and crunchy and delicious. The heat in the salsa tends to increase exponentially; forewarned is forearmed!

Honestly though, this is the best way to use up your rice leftovers.

A spicy, crunchy Tex-Mex rice recipe. The leftover rice is completely transformed, I predict you’ll start cooking a lot extra rice!

Scale

3 tbsp canola oil

1/2 cup salsa (I used store-bought)

1 tbsp taco seasoning (I used store-bought)

3 cups cooked rice with black beans

Salt, to taste

Pepper, to taste

Green onion, for garnish.

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Combine the oil,salsa and taco seasoning in a large frying pan and once hot and bubbling, add the rice and black beans.

Season with salt and pepper

Mix to combine rice and salsa completely.

Push the mixture flat against pan to fry underneath. Fry on medium-high until the bottom of the rice is browned and crunchy.

Break up the rice and stir it well.

Again push the rice flat for 2-3 minutes until the bottom is browned.

Repeat this a few times, until there are yummy crunchy rice bits mixed throughout the dish.

Garnish with green onion.

Serve immediately.

Any salsa will work.
I always mix a 540 ml can of black beans to my rice once it’s cooked… you can omit them if you prefer.
You can add corn, chopped tomatoes or anything else you like them to this very versatile recipe