Mexican-Inspired Fried Rice
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Adapted and tweaked over time to add vegetables my family loves.
Prep time: 5 minutes
Cook time: 20-25 minutes
Serves: 6-8
Ingredients:
- 2 cups long grain white rice
- 1 tablespoon olive oil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon tomato bouillon
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 can Rotel and/or 1 can sweet corn, drained
- Salt to taste
Instructions:
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the rice and toast it, stirring frequently, until it picks up a little color, this is what gives the rice a nuttier flavor instead of just tasting boiled.
- Stir in the onion powder, garlic powder, smoked paprika, cumin, tomato bouillon, and tomato paste, coating the rice evenly.
- Add the chicken broth.
- Right after the broth goes in, add the Rotel and/or corn, whichever you’re feeling that day.
- Cover with a lid, reduce heat to low, and let it simmer low and slow until the rice is fully cooked and the liquid’s absorbed, about 20-25 minutes.
- Salt to taste.
Notes:
The Rotel and corn additions are what make it feel like a full side dish rather than just seasoned rice. Use one, use both; it depends on what’s in the pantry that day.
Short on time? This is already a pretty low-effort side, but if you’re really pressed, skip the toasting step and go straight to adding the broth. You’ll lose a little depth of flavor, but it still works.
