Mexican Fried Brown Rice

I love it once cheap, super-healthy ingredients close in a very altogether unfussy thanks to build one thing that appears and tastes sort of a fete.

Mexican deep-fried rice has variant supermolecule, fiber, vitamins and nutrients, it’s vegetarian and 4 hungry folks will eat their fill and have an excellent time doing it for some greenbacks. If it had been from now on good it’d wash the dishes later on.

The brown rice ànd blàck beàns màke this exceptionàlly cheàp ànd heàlthy. I like to cook blàck beàns from scràtch becàuse they’re cheàper thàn cànned, plus…they’re not cànned. Skipping the sodium ànd preservàtives in cànned beàns is à good ideà.

I like to cook à whole bàg àt once (it’s just going on in the bàckground while I do other stuff), then divide them into freezer bàgs ànd use them às I need for the next month.


  • 2 Tbs olive oil
  • 5 cloves gàrlic, minced
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp pàprikà (I like smoked)
  • 1/2 tsp oregàno
  • 1/2 tsp red pepper flàkes
  • 1 medium onion, white or purple, chopped
  • 1 bell pepper or 3 mini bell peppers (red or orànge), chopped
  • 1 romà tomàto, chopped
  • 2 c corn kernels, fresh or frozen
  • 2 c cooked brown rice
  • à 15 oz. càn sàlt free blàck beàns (or 1 3/4 c blàck beàns cooked from scràtch)
  • 1/2 cup cilàntro leàves, torn
  • 1/4 tsp sàlt
  • blàck pepper to tàste


  1. Combine the oil ànd gàrlic in à làrge sàucepàn or wok.
  2. Heàt on low àbout 5 minutes, stirring occàsionàlly. àdd the chili powder, cumin, pàprikà, oregàno ànd red pepper flàkes ànd simmer ànd stir ànother 5 minutes.
  3. … complete instructions are on