Mexican Fried Rice

• Vegan
• Gluten free

• Produce

  • 1 cup Corn, frozen
  • 2 Garlic cloves
  • 1 4-ounce can Green chiles
  • 2 Green onions
  • 1 Onion, small
  • 1/2 cup Tomatoes

• Pasta & Grains

  • 3 cups White rice, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on premeditatedleftovers.com

Description

Ingredients

• 3 cups cooked white rice
• 4 tablespoons olive oil, divided
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup frozen corn, thawed
• 1 4-ounce can green chiles, drained
• ½ cup chopped tomatoes
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 green onions, sliced

Directions

• Add two tablespoons of the olive oil to a large skillet over medium-high heat.
• When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.
• Add the tomatoes, corn, and green chiles, and cook for 2 to 3 minutes or until the liquid has cooked out.
• Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.
• Turn the heat down to medium, add the remaining olive oil and the cooked rice.
• Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.
• Stir in the green onions, and remove the pan from the heat.
• Top with the remaining green onions.