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Make Colorful Fiesta Rice – use Leftovers Creatively

September 19, 2020 by Sushama Dandekar 12 Comments

Make colorful Fiesta Rice – and use up your leftovers creatively! I love the look and taste of Mexican rice and I make it quite often. Many years ago, I developed a practical strategy for making it quickly on a weeknight. I plan ahead by purposely making a bigger batch of rice than I need for one meal. So… leftovers can be by design, too!

When dinner’s done, I spread out the leftover rice on a cookie sheet, dip my fingers in water and gently separate the grains. I don’t want to mash the delicate grains. The rice cools and dries out a little while I do the dishes and tidy up the kitchen. After I put it away in the refrigerator, I go to bed with a smile on my lips. I’m going to have my favorite rice for dinner tomorrow – what a delicious treat that will be on a weeknight!

Make it fast!

Since the rice is already cooked, all I need to do is chop some onions and tomatoes, a little cilantro (fresh coriander leaves). And yeah, a little bit of red bell pepper! I start cooking as soon as I chop the onions. While sautéing the chopped onion, I cut the tomatoes and pull out the corn from the freezer bin. When the onions begin to brown a bit, in go the tomatoes with Mexican Seasoning. After the tomatoes become squishy soft, it’s time to add the corn, bell peppers and rice. I splash on some water, then steam it for a few minutes.

That’s when I prepare the toppings – chopped cilantro, lemon wedges and shredded cheddar (vegan cheese substitute OK too). When the rice is heated through, I gently toss it with the veggies underneath. Now it’s time for the cheese: top with finely shredded cheese and steam again for a couple of minutes to let the cheese just melt and disappear into the rice. That’s it!

Garnish generously with the fragrant and pretty cilantro (fresh coriander leaves), sprinkle a bit more cheese, or maybe a dollop of sour cream… why not?! And oh yeah, the Mango Salsa from the refrigerator – I need to use it up today, and it will be perfect with my rice! I am so ready to squeeze the lemon wedge and dig into my colorful and delicious Fiesta Rice!

What a fast transformation!

  • Leftover Rice
  • Fiesta Rice!

    Colorful Fiesta Rice: with Leftover Cooked Rice

    Make colorful Mexican-style rice in under 30 min with leftover cooked rice. Saute onions, add tomatoes and Mexican seasoning, cook until soft; then add bell peppers, corn and cooked rice. Cover and simmer till heated through, top with cheese and simmer again till cheese melts into the rice. Garnish with chopped cilantro, squeeze juice from a lemon wedge and enjoy piping hot, accompanied by chips and bean dip.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    0 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Side Dish
    Cuisine Mexican
    Servings 4 people
    Calories 181 kcal

    Equipment

    • covered frying pan, non-stick preferred

    Ingredients
      

    • 2 cups Cooked rice at room temperature – tender but not mushy soft Basmati preferred; if not available, other rice variety is OK
    • 1/2 cup onions chopped
    • 1/2 cup tomatoes chopped
    • 2 tbsp red bell pepper finely diced; if not available, other variety of bell pepper is OK too – color and flavor will be a bit different
    • 1/2 cup corn kernels frozen preferred; if not available canned is OK.If using fresh corn, blanch for 2 min in boiling water and strain immediately.
    • 1/4 cup cheddar cheese finely shredded; for vegan recipe – use vegan cheese alternative or omit ingredient
    • 2 tsp oil any mild oil OK
    • 2 tsp Mexican Seasoning if not available, use a mixture of Guajillo peppers, Mexican oregano and cumin powder (see Recipe notes)
    • 1/2 tsp salt
    • 1/4 cup water

    Garnish

    • 1/4 cup cilantro (fresh coriander leaves) chopped; if not available, use 2 tbsp fresh chopped parsley, or 1/2 cup sliced green onions (green tops)
    • 1 whole lemon/lime cut into wedges

    Instructions
     

    • Spread out the measured rice on a plate.
      fluffed cooked rice
    • Heat oil in a pan and saute the chopped onions
    • While onions are cooking, chop the tomatoes; add to the pan after onions become traslucent and start to brown on the edges.
    • Add the seasonings and salt.
    • Cover and cook until tomatoes are squishy soft.
    • Add the corn, bell pepper and 2 tbsp water.
    • Spread out the rice on top of the veggies. Sprinkle with water all over – about 1 tbsp. Do NOT stir. Cover and simmer for about 5 min, to allow steam to percolate through and heat the rice.
    • Remove cover and toss gently to mix rice with the veggies underneath. Do not over-mix or the rice will get mashed!
    • Spread the shreadded cheese oer the rice, cover ans simmer for 3-4 min.
    • Remove cover, garnish with cilantro and serve hot, accompanied by other Mexican fare, (chips, black beans, salsa, guacamole, etc.)
    • Enjoy!

    Notes

    Mexican Seasoning:
    If not available, use a mixture of mild red peppers such as ground Guajillo (or New Mexico Chile, 1.5 tsp), cumin powder (0.5 tsp)  and Mexican Oregano ( 1/8 tsp – crush the leaves between your fingers to release the flavor, before adding)
    Vegan option:
    Replace cheddar cheese with vegan cheese alternative of your choice; otherwise, simply omit the ingredient. (Note: The protein content information will change if you do not use cheddar cheese)

    Nutrition

    Calories: 181kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 7mgSodium: 377mgPotassium: 159mgFiber: 2gSugar: 2gVitamin A: 855IUVitamin C: 11mgCalcium: 63mgIron: 1mg
    Keyword brown rice, cheddar cheese, cooked rice, cumin powder, Guajillo pepper, Mexican Oregano, Mexican seasoning, onions, Tomatoes
    Tried this recipe?Let us know how it was!

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    Filed Under: Gluten-free, In a Jiffy, Leftover-Makeover, Mexican, Nut-free, Rice Varieties, Soy-free Tagged With: can be veganized, colorful food, fast mexican rice, gluten-free food, make-it-fast!, Mexican dinner, Mexican Pulao, Mexican spices, nut-free food, soy-free food, Tomato rice, under 30 min, using leftover cooked rice

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    Reader Interactions

    Comments

    1. Gerardo

      September 21, 2020 at 6:35 pm

      5 stars
      My rice is always plain and boring. I’ll definitely try this one!

      Reply
      • Sushama Dandekar

        September 24, 2020 at 3:24 am

        Send pictures when you do!

        Reply
    2. Pallavi

      July 22, 2021 at 6:37 am

      Mexican is one of my favorite cuisines & this fiesta rice as it’s name suggests is so colorful and festive.

      Reply
      • Sushama Dandekar

        July 24, 2021 at 12:05 am

        It is one of my go-to special rice dishes, just because it is so festive looking!

        Reply
    3. Marco T. Rodríguez L., Ph.D.

      June 16, 2022 at 10:16 pm

      5 stars
      I remember hearing bout this recipe, it’s just so wonderful to have it published on the blog!
      I must try it!

      Reply
      • Sushama Dandekar

        June 17, 2022 at 2:46 am

        Please do try it! It is one of my favorite things to do with leftover rice… and of course with “fresh” rice too!

        Reply

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