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Mexican Fried Rice


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Mexican Fried Rice


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Mexican Fried Rice

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.


  • Ready Time : 0 min




  • 2 tablespoons canola oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1 cup mushrooms, chopped
  • 1 cup chopped peppers (any color including jalapeno if desired)
  • 2 cups leftover rice (best when day old)
  • 1 cup beans (I used 1/2 can kidney beans)
  • 1 teaspoon each cumin and paprika
  • 2 tablespoons salsa
  • 2 tablespoons chopped cilantro


In a large skillet over medium heat, sauté the onion for 2 minutes in 1 tablespoon oil, add the mushrooms and sauté for 4 minutes, add the peppers and cook another couple of minutes.  Now add the second tablespoons of oil and add the beans and the rice, paprika and cuming and keep stirring until the rice is well coated and beginning to brown.  Now add the salsa (chopped tomatoes would work too, but then you would need more other seasonings).  Salt and pepper to taste, serve garnished with cilantro.


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 220
  • Total Fat: 8g
  • Total Carbs: 34g
  •     Dietary Fiber: 6g
  • Protein: 5g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Mexican Fried Rice

  1. avatar says: mushi

    B”H Perfect! I wanted to do some other than Asian with my leftover rice from Shabbos. This is dinner tonight,thanks!

  2. avatar says: Adina

    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.

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