(Web Exclusive) Round 2 Recipe: Mexican Fried Rice

Name: (Web Exclusive) Round 2 Recipe: Mexican Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips bacon, chopped; 1 jalapeno pepper, seeds removed and diced; 2 cups leftover zesty rice salad; 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

Servings: persons

2 strips bacon, chopped
1 jalapeno pepper, seeds removed and diced
2 cups leftover zesty rice salad
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

1
Click here to see how it's done.
2
In a large skillet, over medium heat, fry the bacon until just crisp.
3
Add the jalapenos and saute until slightly softened.
4
Stir in the zesty rice salad and cook until rice is heated through.
5
Add corn, diced tomatoes, and chili seasoning.
6
Continue to fry on medium heat until corn is cooked and tomatoes are hot.
7
Season with salt and pepper, to taste.
8
Sprinkle with chopped cilantro before serving.
9
Heat oil over medium heat in a medium sauce pot.
10
Add garlic, and rice and saute for 2 minutes until rice is toasted.
11
Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil.
12
Cover, reduce heat to low and simmer for 15 minutes.
13
Remove to a baking sheet and let cool.
14
In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro.
15
Mix well and serve with steak.

812

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 strips bacon, chopped, 1 jalapeno pepper, seeds removed and diced, 2 cups leftover zesty rice salad, 1 cup frozen corn, thawed, and more.

Yes, (Web Exclusive) Round 2 Recipe: Mexican Fried Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!