We are in between holidays right now. The perfect time to basically eat all the leftovers, clean out your pantry and freezer, and get ready for the next round of cooking. At times like these one must use what you have to make delicious food that eats as a perfectly composed meal, but takes little planning or preparation. I say between the holidays, but really, with two under two this is every day.
This Mexican Fried Rice was developed with bits and odds from my kitchen. It turned out so well my mother and my husband told me I had to blog it. Super simple, rich, just a little different, easy, and delicious. Feel free to mix and match veggies from what you have on hand. Same with the beans, kidney, pinto, black, or pretty much any bean you like would work just fine here.
Mexican Fried Rice
- 1 cup brown rice, cooked in mushroom or vegetable broth (or whatever leftover rice and add a bit more salt to the whole mix)
- 2 TBL olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 other bell pepper (white, red, yellow, orange) diced
- 1 cup sliced mushrooms
- 1 small zucchini, diced
- 3 large cloves garlic, minced
- 1 15 oz can kidney beans, drained
- 1 7.5 oz can El Pato tomato sauce, or other enchilada sauce (100% prefer El Pato)
- 1/4 cup minced fresh cilantro
- 2 TBL nutritional yeast
- Salt to taste.
- Optional cheese to top
- Cook rice in vegetable broth according to package directions.
- Heat a large skillet over medium heat.
- Add oil, and saute onion and mushrooms for a few minutes, until starting to soften.
- Add zucchini and cook about 2 minutes more.
- Add bell pepper and cook until just starting to soften 2-3 minutes.
- Add coked rice, garlic, kidney beans, and El Pato stirring to combine.
- Stir in nutritional yeast and garlic, taste, and add salt as needed.
- Sprinkle with cilantro and cheese if using and serve hot.