I love to turn leftover rice into the fried kind, loaded with vegetables, but usually I make it Asian with mushrooms and sno peas, today I am trying it Mexican flavored with beans and peppers and well there is always room for mushrooms.
Mexican Fried Rice
Servings
4 Servings
Ingredients
- 2 tablespoon extra virgin olive oil divided
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup mushrooms chopped
- 1 cup chopped peppers any color including jalapeño if desired
- 2 cup leftover rice best when day old
- 1 cup cooked red kidney beans
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons salsa
- 2 tablespoons chopped cilantro
Instructions
- In a large sautépan over medium heat, sauté onion for 2 minutes in 1 tablespoon evoo. Add mushrooms and garlic and sauté 4 minutes more. Add peppers and cook until soft.
- Add remaining evoo with the beans, rice, paprika, and cumin. Stir well to coat grains with oil and spices. Add salsa, mix well, adjust seasoning to taste and serve garnished with cilantro.
This is a perfect recipe!! It’s a creative and easy way to use up leftovers and to get beans into our food. (They’re growing on us..) We always get rave reviews when we serve it to guests. We have also served it with beef as an entree on Shabbat.
P.S. – I leave out the cumin and mushrooms because I’m not a fan, and it’s still great! To replace some of what is lost in the mushrooms, I add more beans and another pepper.
I am so glad you and I are on the same page.
B”H Perfect! I wanted to do some other than Asian with my leftover rice from Shabbos. This is dinner tonight,thanks!