(Web Exclusive) Round 2 Recipe: Mexican Fried Rice

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 2 strips bacon, chopped
  • 1 jalapeno pepper, seeds removed and diced
  • 2 cups leftover Zesty Rice Salad, recipe follows
  • 1 cup frozen corn, thawed
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 tablespoon chili seasoning
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon canola oil
  • 1 tablespoon chopped garlic
  • 1 1/2 cups long-grain white rice
  • 2 1/4 cups water
  • 1 tablespoon chili seasoning
  • Salt and freshly ground black pepper
  • 1/2 medium red onion, diced
  • 1 yellow pepper, diced
  • 1 (14.5-ounce) can red beans, drained and rinsed
  • 1 tablespoon white vinegar
  • 1 tablespoon freshly chopped cilantro leaves


Step 1

In a large skillet, over medium heat, fry the bacon until just crisp. Add the jalapenos and saute until slightly softened. Stir in the Zesty Rice Salad and cook until rice is heated through. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste. Sprinkle with chopped cilantro before serving.

Step 2

Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.

Step 3

In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve.

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