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
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.
- 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
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)Â 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)
My rice is always plain and boring. I’ll definitely try this one!
Send pictures when you do!
Mexican is one of my favorite cuisines & this fiesta rice as it’s name suggests is so colorful and festive.
It is one of my go-to special rice dishes, just because it is so festive looking!
I remember hearing bout this recipe, it’s just so wonderful to have it published on the blog!
I must try it!
Please do try it! It is one of my favorite things to do with leftover rice… and of course with “fresh” rice too!