Mexican Fried Rice
A zesty main dish with Mexican spice and color or a supreme filling for your taco or enchilada.
Servings: 4
Ingredients
- 2 T vegetable broth
- 5 cloves garlic minced
- 1 T paprika
- 2 tsp cumin
- 1 tsp oregano
- 2 tsp basil
- 1 medium onion chopped
- 2 green or red peppers chopped
- 2 15 oz cans of sweet corn, drained
- 2-3 cups of cooked brown rice
- 2 15 oz cans of black beans, drained
- 1/4 cup dried parsley or 1/2 cup chopped fresh parsley
- 3 cups of Roma tomatoes chopped
- salt or salt substitute to taste
- basil to taste
Instructions
- Combine the vegetable broth and garlic in a frying pan or skillet. Heat on low for about 5 minutes, stirring occasionally. Add the paprika, cumin, oregano, and 2 teaspoons of basil. Simmer a few minutes more. Add the onions and peppers. Then turn up the heat and saute’ for about 5 minutes. Add the tomatoes and corn, continuing to saute’ for a few minutes. Next, mix in the brown rice and cook for 5 more minutes. Finally, fold in the beans, parsley, salt, and extra basil. Serves 4.
- VARIATIONS: Use 1/2 cup chopped cilantro in place of fresh parsley. For a quicker meal, you can also use canned diced tomatoes.