Tex-Mex Fried Rice

This Tex-Mex Fried Rice is a super quick dish to throw together and is a great vegetarian option that’s perfect for a mid-week dinner. It would also be great as a side dish with chilli, fajitas, enchiladas, meatballs and the list goes on!

This is good hot or cold so why not box it up and bring to a friends for a bbq or summer lunch?

This recipe serves one as a main dish – double up as needed.

Tex-Mex Fried Rice

Recipe by Siun ClinchCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 1 portion of Perfect Fluffy Rice chilled in the fridge for at least an hour or overnight

  • 15g onion, diced

  • 1 clove of garlic, diced

  • 35g red pepper, diced

  • 15g red onion, diced

  • 50g chopped tomato (I used mixed cherry tomatoes because I love the different colours)

  • 30g black beans, drained and rinsed

  • 1 tablespoon finely chopped coriander

  • Juice of 1/4 lime

  • 1/4 teaspoon cumin

  • 1/4 teaspoon chilli powder

  • 1/4 teaspoon smoked paprika


  • Heat a tablespoon of olive oil over medium – high heat. When the oil is hot, add the diced onion and cook for a few minutes.
  • Then add the cumin, paprika and chilli powder and stir together for a minute or so before adding the garlic. Stir for another minute, add the rice and stir so all the rice is coated in the spices.
  • Cook the rice for 3 – 4 minutes so it absorbs all the flavour from the spices and toasts slightly.
  • Add the pepper, red onion, tomatoes, black beans, coriander, lime juice and a pinch of salt and pepper. Stir through and leave to cook for a couple of more minutes until everything is heated through.
  • Serve with torn coriander leaves, sliced avocado and a wedge of lime.

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