Kitchen notes · a little help before you start
Mexican Fried Rice
Mexican Fried Rice brings together onion, red bell pepper, and black beans. This version calls for rice that is already cooked. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mexican
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes
A few quick notes
1. Have the cooked rice ready
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
2. Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
3. Mix the sauce before its turn
Give the sauce mixture its own preparation step. Have it ready before the recipe calls for it in the pan or bowl, so you can keep moving through the method.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
Red bell pepper
Look at how this ingredient comes into the method: Add the onion and bell pepper and cook until the onion becomes translucent - about 2 minutes.
Black beans
Look at how this ingredient comes into the method: Add the black beans and corn.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Mexican Fried Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Season with black pepper and serve immediately. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the cooked chicken ready
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Combine the Sauce ingredients in a small bowl and mix.
Which little step is worth remembering?
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
What check should I look for as it cooks?
Keep this part of the method in view: If you are using uncooked protein, add it and sauté until just cooked through.
Is there another preparation step to plan for?
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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