This lime-infused twist on the traditional Mexican Fried Rice was something I threw together for taco night and my wife loved it so much she suggested I had to write it up as a recipe! What I found neat about this, is it honestly spurred from the leftover items I found in the fridge, but it really came together just right.
I wanted to add some frozen corn and tomato to this as well, but didn’t in hopes that the kids would eat it this way (too much goodness might scare them away ha!). And now that I made it this way, I’m not sure that I want to change this as the fried rice came out just right. But feel free to experiment as you’d like.
Mexican Fried Rice Meal Plan Ideas
Mexican fried rice is a great compliment to any Mexican meal (did someone say home made taquitos??? yum!!!) or even eat this by itself. It’s a rather hearty rice dish, but to add some more protein, toss in some simple crock pot shredded chicken.
Mexican Lime Fried Rice
Ingredients
- 1 cup White Rice uncooked
- 2 medium Carrots finely diced
- 4 large Bella Mushrooms finely diced
- 1/2 Yellow Bell Pepper finely diced
- 1/4 cup Red Onion finely diced
- 4 tbsp Olive Oil divided
- 1 tsp Ground Cumin
- Sea Salt to taste
- Freshly Ground Black Peppercorn to taste
- 2 tbsp Lime Juice
- 1 tbsp Cilantro
Instructions
- Cook the rice in 1 1/2 cups water. Bring it to a boil. Reduce the heat to low, cover and let cook for 15 minutes.
- While the rice is cooking, saute the carrots, mushrooms, bell pepper, and onion over medium heat in a large skillet. Season with some salt. Cook for about 5 minutes or until the carrots are soft and the onions are cooked through.
- Add the remaining oil and then the rice. Add the cumin, salt, and pepper. Saute, stirring often, until the rice has cooked through a bit - about 2-4 minutes.
- Add in the lime juice and cilantro. Stir and remove the rice from the pan to a bowl.