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.
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
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)
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
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