Mexican Fried Rice is filled with ground beef, bell peppers, black beans, corn, and green chile. This is a kid favorite that the whole family enjoys.
This is such a versatile dish! We’ve made it a few times already. Served on its own exactly as the recipe is written, this is a one-pan meal that everyone loves. However, each time we make this, we get more creative with it.
Scoop the Mexican Fried Rice over a salad to create a “taco salad” that is sure to thrill any salad lovers. (Just don’t forget the Fritos!) Fill taco shells, burritos, or cheesy quesadillas for a hand-held meal.
Sean and Sam like to top their rice with a generous extra drizzle of hot sauce. Ben and Nate typically add cheese and sometimes sour cream to their rice. However we make it, this meal is a winner.
Mexican Fried Rice Recipe
-
Set a large mixing bowl next to the stove. Warm 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and garlic and saute until fragrant. Add the bell peppers and continue cooking until tender. Transfer to the waiting bowl.
-
Add the ground beef to the skillet. Crumble the beef as it cooks. Sprinkle the meat with chili powder, cumin, paprika, salt, and pepper as it cooks. Drain excess grease, if necessary, and add the beans, corn, and green chile. Stir to combine.
-
Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Transfer the meat mixture to the mixing bowl.
-
Add the remaining 2 tablespoons of oil to the skillet. Add the cold rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the hot sauce. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
-
Add the meat and vegetables back to the skillet with the rice and stir to combine.
Fried Rice Recipes
Ever since I learned how to make {Better Than Take-Out} Fried Rice, it has been a staple in our meal planning. We love it so much and there are endless ways to mix it up.
Zucchini Fried Rice is a great side dish that turns into an awesome main dish just by dropping an egg on top. While you might think of cauliflower “rice”as something you eat in place of grains, this Cauliflower Fried Rice proves that it can be delicious and satisfying in its own right.
Kielbasa and shrimp are added to this Kielbasa and Shrimp Fried Rice to make it a “two thumbs up,” kid-approved, hearty as can be skillet meal; perfect for a quick and easy weeknight dinner! This Vegan Fried Rice is loaded with flavor for a meat-free option as well.
Chipotle Chicken and Rice is another rice dinner that we all love. Fresh mushrooms, bell peppers, and sweet onions are sprinkled throughout this buttery, garlicky, Mushroom and Pepper Rice Pilaf. (While the rice pilaf is technically a side dish, I happily eat it for lunch anytime we have leftovers.) 
Mexican Fried Rice with Beef and Peppers
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 small onion, finely diced, about ½ cup
- 4 garlic cloves, minced
- 1 large red bell pepper, chopped small, about 1 cup
- 1 lb ground beef
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons plain or smoked paprika
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 15 ounce can black beans, rinsed well and drained
- 1 14 ounce can of corn, drained
- 1 7 ounce chopped green chile about 2/3 cup
- 4 cups COLD cooked white rice
- 2 tablespoons Cholula hot sauce, or the hot sauce of your choice (adjust to taste)
- 1/4 cup green onions, sliced thin
- 1/4 cup fresh cilantro, chopped small
Instructions
- Set a large mixing bowl next to the stove. Warm 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and garlic and saute until fragrant. Add the bell peppers and continue cooking until tender. Transfer to the waiting bowl.
- Add the ground beef to the skillet. Crumble the beef as it cooks. Sprinkle the meat with chili powder, cumin, paprika, salt, and pepper as it cooks. Drain excess grease, if necessary, and add the beans, corn, and green chile. Stir to combine.
- Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Transfer the meat mixture to the mixing bowl.
- Add the remaining 2 tablespoons of oil to the skillet. Add the cold rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the hot sauce. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
- Add the meat and vegetables back to the skillet with the rice and stir to combine. Taste and add adjustable hot sauce, if desired. Top with cilantro and green onions before serving. Enjoy!
Nutrition
April Woods says
DEEEEELISH!
Mary Younkin says
I’m so glad you liked the recipe, April!
Connie says
Looks Yummy! Thanks!
Mary Younkin says
I hope you love it, Connie!
Mark says
Made this tonight and substituted mushrooms, finely chopped, for the ground beef to keep it vegetarian. Easy and tasted great served over lettuce with a dollop of yogurt and verde salsa on top. Luckily there are leftovers…
I could see this as an easy pot luck dish.
Mary Younkin says
I’m so glad that you like the recipe, Mark.
Kyle McGlinn says
Maybe I missed it, but do the green onion and cilantro just go on top as garnish? Also could I make the ground beef with my regular taco seasoning? Would I drain excess juice after it cooks before the next step? Thanks! Can’t wait to try!
Mary Younkin says
Yes to all the questions, Kyle. I hope you enjoy!
Lois says
I have juvenile diabetes. Will it work to use brown rice instead of white?
Mary Younkin says
Yes, that will work fine, Lois.
Mava Reome says
We love this recipe, but I have a question….when do you add the green onion and cilantro? I stirred it in right before serving, and it worked.
Mary Younkin says
That is perfect, Mava!
Bad Hombre says
As a mexican I’m really …intrigued? by this bizarre amalgamation. At least it actually seems tasty and it’s not drenched in sour cream or covered with cheddar cheese
Mary Younkin says
Hey there, Bad Hombre. I’m intrigued and amused by your name here as well. This is a very tasty dish that mixes my love of fried rice with the Mexican flavors that my whole family enjoys. And for what it’s worth? My youngest kids love it topped with a dollop of sour cream AND some cheese too. To each their own, right? As long as the person eating the meal thinks it’s tasty, everyone is happy.
Anita Devery says
My husband and I loved this recipe! Great idea I added avacado and fresh tomatoes. Also instead of using white rice I made my family’s Mexican rice fresh and just folded in at the end! Was so yummy! Definitely will add to our monthly dinner menu and leftovers for taco salad!
Mary Younkin says
I’m so happy you and your family loved the rice, Anita.
Karen A Schebler says
Excellent flavors. Easy to make. There are 3 of us and we have plenty left over for another meal. Will definitely make again.
Mary Younkin says
I’m so glad you like the rice, Karen!