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.
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.