Okay, so I was straight-up craving fried rice but wanted something a little different, you know? Enter this Arizona Fried Rice with Black Beans and Corn recipe! It’s got that classic comfort food thing going on but with a Southwestern kick that seriously slaps. Think fluffy rice, smoky spices, and a pop of sweetness from the corn—yum!
This easy Arizona Fried Rice with Black Beans and Corn is ready in under 30 minutes, perfect for those nights when you’re too tired to even think about cooking. Plus, it’s a fantastic way to use up leftover rice. How to make the best Arizona Fried Rice with Black Beans and Corn? Keep reading, fam. Trust me; this will be your new go-to when you want something quick, delish, and a little bit extra. And, it’s totally budget-friendly!
Serving and Pairing Suggestions
This Arizona Fried Rice with Black Beans and Corn is super versatile. You can serve it as a main dish or as a killer side.
- For a full-on fiesta, pair it with some Tex-Mex Grilled Shrimp. The smoky shrimp with the rice? Chef’s kiss.
- Top it with a fried egg for extra protein and richness. Seriously, runny yolk + fried rice = a match made in heaven.
- Add a dollop of Greek yogurt (or sour cream) and some fresh pico de gallo for a cool, creamy contrast. Fresh pico de gallo is super simple to make.
Tips and Notes
- Rice is Key: Use day-old cooked rice. Freshly cooked rice will be too sticky, and nobody wants that.
- Spice It Up: Add a pinch of cayenne pepper or a dash of your fave hot sauce for an extra kick.
- Veggie Swap: Feel free to throw in other veggies like diced bell peppers or zucchini. Get creative!
- Make It Vegan: Just skip the egg topping and you’re good to go. It’s already naturally vegetarian!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stovetop.
So, are you ready to spice up your fried rice game? Tell me, what secret ingredient would you add to your Arizona Fried Rice with Black Beans and Corn?
Arizona Fried Rice with Black Beans and Corn
Equipment
- 1 Large skillet or wok
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 cups cooked rice - preferably day-old
- 1 can black beans - drained and rinsed
- 1 cup corn - fresh, frozen, or canned
- 1 tablespoon olive oil - or vegetable oil
- 1 medium onion - diced
- 2 cloves garlic - minced
- 1 teaspoon chili powder - or to taste
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro - chopped (for garnish)
- Lime wedges - for serving
Instructions
- Heat the oil in a large skillet or wok over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and sauté for an additional minute until fragrant.
- Add the black beans, corn, chili powder, cumin, salt, and pepper. Cook for about 2-3 minutes until heated through.
- Add the cooked rice to the skillet and stir to combine all ingredients. Cook for another 5-7 minutes, stirring occasionally until the rice is heated through.
- Remove from heat and garnish with fresh cilantro before serving.
- Serve with lime wedges for an added zest.