This Mexi Fried Rice is a family favourite that we eat for dinner every week or two. It’s very filling and loaded with veggies to keep the family fed and healthy, all while being made in 30 minutes or less. The recipe uses staples we generally always have in our pantry and fridge including rice, beans, corn, tomatoes, onion, peppers, and zucchini. You can make it for lunch or dinner, and the leftovers are also great the next morning with a fried egg for breakfast.
Start with cooking the rice, my preferred method is always the rice cooker. I’m terrible cooking rice any other way. The urge is too strong to constantly check on it! After the rice has been cooking for a while you can start to saute the vegetables until they reach desired tenderness. Since Logan eats everything we eat while still only having 2 teeth I make sure the veggies are nice and tender.
Once the rice is cooked add all remaining ingredients into the big frying pan and mix together. Cook for a few minutes until everything is well combined. Serve and top with salsa and avocado. Matt hates cilantro so it’s a big no go in our house, but if you like it, I suggest adding some in. I bet it would be super tasty!
To make it a full meal I recommend adding a side of some sort of Mexican style salad, and for extra protein I suggest It Doesn’t Taste Like Chicken’s Baked Tofu Bites Recipe. These tofu bites are so so good, even Matt likes them, and Logan gobbles them up! If you’re wanting to go the chicken route, put some breasts into a pan, top with salsa, and bake on 425 for 20 – 25 minutes.
Mexi Fried Rice
This Mexican style fried rice is a family favourite. We like to add baked tofu bites, or for my husband, a side of salsa chicken. Recipe serves the 3 of us with lots of leftovers for lunch or breakfast the following day or two.
- 1 cup White Rice
- 1 can Black bean drained and rinsed
- 1 can Corn drained
- 1 can Diced Tomatoes drained
- 1 White Onion diced
- 1 Bell Pepper diced
- 1 Zucchini diced
- 3 tbsp Taco Spice
Cook rice according to package directions.
After rice has been cooking for roughly 15 minutes, saute onion, pepper, and zucchini on medium heat in a large frying pan until desired tenderness, roughly 6 - 8 minutes.
Once rice is finished add to sauteed vegetables, and add in cans of beans, corn, and tomatoes, and taco spice. Mix together and continue cooking on medium-low heat for roughly 5 minutes, stirring regularly.
Serve and top with avocado and salsa.
I hope you enjoy this easy weeknight dinner of mexi fried rice. It’s a win win by being super tasty and ready in 30 minutes or less. Make sure you pin it for future reference!