Mexican Fried Rice By: Emma C.
My two young adult CF'ers love this re-do of leftover Mexican food. The key to changing-up recipes is to combine textures, add new flavors and sauces. You can make this as spicy as you like or keep it mellow for younger kids. Sometimes you just have little bits of this and that in the fridge, which doesn't look like it can be a large skillet to feed your entire family - but it will. Some nights we empty the fridge and call it, "Shut-up and Eat It!" as a joke. But, it's usually a fantastic meal.
- 3 c leftover white, brown or rice pilaf
- 3 Tbsp cooking oil
- 1/2 c chopped onion
- 2 cloves of garlic, minced
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper (optional)
- 1 c leftover carne asada, shredded beef, carnitas, chicken or pollo asada
- 1/2 c cooked fresh vegetables (carrots) or frozen vegetables (corn, peas, mixed vegetables)
- 3/4 c leftover pinto beans (optional)
- 1/2 c Cotija cheese, crumbled
- 1/2 c chopped cilantro
- Salsa or jalapenos to taste
- Add All Ingredients
In a large non-stick skillet, heat oil and add onion & rice.
Cook for five minutes then add garlic for two more minutes.
Add spices if desired and meat & vegetables, cook for 5-7 minutes.
Add pinto beans (optional) for two more minutes.
Top with Cotija cheese & cilantro.
Salsa & jalapenos can be added to individual dishes if more "kick" is desired.
Substituting 1 cup of Mexican shredded cheese may be preferable, and it melts wonderfully. Sometimes I top with thinly-sliced, fried & salted/spiced corn tortilla strips that I've made on the side. It adds great crunch and they're fun to nibble on.
- Servings: 7
Amount per serving:
- Calories: 300
- Fat: 16 g
- Sodium: 900 mg
- Protein: 11 g
- Calcium: 89 mg
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