Here are a couple of recipes for Mexican fried rice – one with spices and one without. Give each of them a try and you may find you like them both!

One afternoon I was sharing a menu with my friend Iya for a quiet Friday night dinner with a plan to make Mexican rice and Mexican mashed pinto beans. Iya, who loves to cook was curious about my rice recipe and asked me how I make my Mexican rice.

Honestly, I just came up with this recipe years ago and have been making it like this forever – I use taco seasoning in my Mexican fried rice! When Iya heard this she was surprised and shared her version which just has veggies and stock. Here are two versions of Mexican fried rice, give them both a try.

My Recipe for Mexican Fried Rice

Ingredients:

• 1 cup long grain white rice
• 1/2 bell pepper finely chopped
• 1 stalk of celery finely chopped
• 1 medium onion finely cut
• 2 garlic cloves finely minced
• 1 tomato chopped
• 2 tbsp oil
• 2 tbsp taco seasoning
• Salt
• Fresh cilantro for garnish

Directions:

• In a large pot heat 2 tbsp oil. Sauté onions and garlic until translucent about 2-3 minutes. Add taco seasoning and stir into the onions.  
• Next add the celery, tomatoes and bell peppers and cook for 5 minutes until the peppers and celery are tender.
• Add the rice and salt to taste and mix into the vegetables.  Add 2 cups water and cook covered for10 minutes until rice is tender.
• Mexican fried rice is done. Fluff with a fork.
• Serve with garnish of fresh cilantro.

Iya’s Recipe for Mexican Fried Rice

Ingredients:

• 1 cup long grain white rice
• 1 medium onion finely chopped
• 1/2 green bell pepper cut into small pieces
• 2 cloves garlic finely minced
• 1 cup crushed or stewed canned tomatoes with their juices
• 2 tbsp oil
• 2 1/2 cups water
• Salt
• Cilantro for garnish

Directions:

• Heat oil in a pot and lightly fry the rice in oil until the color changes to bright white. This will take no more than 1-2 minutes.

• Add the garlic, onions and green bell pepper and fry the veggies along with the rice for an additional 3 minutes until the the aroma of the veggies come through.

• Please be careful in this step as the water can splatter when it hits the hot rice and oil.  Add 2 cups water, 1 cup crushed tomatoes in their juices, salt and stir together.   Bring the rice mixture to a boil. Lower the heat. Cover the pot and cook rice on low heat for 15 minutes.

• After 15 minutes, turn the stove off.  Let the rice rest covered for an additional 15 minutes.
• Next uncover the pot and gently fluff the rice.  Mexican fried rice is ready.

• Serve rice with garnish of fresh cilantro.