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Healthy Mexican Fried Rice, vegan fried rice, healthy food, fried rice, fast dinner, oil free dinner, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, easy recipe, fall, winter, spring, summer, dinner recipes, Mexican, food photography, photography, fried rice photography, flatlay

Healthy Mexican Fried Rice

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

When all the must haves come together in the most delicious way, it creates a beautiful, nutritious, and comforting meal. Easy to prepare, full of aromatic spices and zesty flavors, made in a flash, simple ingredients, and makes you say “Mmmm Mmmm,” this fun Healthy Mexican Fried Rice makes dinner a breeze. Tasty and oh-so-satisfying, this dish will have everyone running back for seconds. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.


Ingredients

Scale
  • 1 ½ cups bell peppers, cubed (mix of yellow, red, or orange)
  • 1 large jalapeno pepper (or 2 small), fine dice
  • ½ medium red onion, small dice (about 1 cup)
  • 1 Tablespoon minced garlic
  • 3 cups cooked and refrigerated brown rice
  • ¾ cup frozen corn, thawed
  • 1 – [ 15 oz. can ] black beans, drained and rinsed
  • 1 cup salsa *

Spice/Herb Ingredients: 

  • ½ teaspoon chili powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon dried coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper

Optional toppings:

  • Chopped green onions
  • Chopped fresh cilantro
  • Salsa
  • Limes
  • Hot Sauce
  • Avocados

Instructions

  1. Combine all the Spice/Herb Ingredients in a small bowl, stir to incorporate. Set aside.
  2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion, bell peppers, and jalapeno pepper. Sauté over medium heat for 5 to 7 minutes to soften them.  Add a splash of water if they start to stick.
  3. Once the onions and peppers are softened, then turn down the heat a little, and add the minced garlic and sauté for 30 seconds.
  4. Then add the Spice/Herb Mix over top of the sautéed veggies, stir, and heat the spices to release their fragrance, about one minute. Stir the spices constantly.
  5. Next stir in the cooked brown rice, stir constantly for one minute.
  6. Then add the corn, black beans and salsa. Cook for a few minutes to heat through.
  7. Serve immediately and top with your favorite toppings.

Notes

*Salsa:  Use your favorite salsa.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: Makes 4 servings.

*Storage:  Refrigerate, use within 5 days.