I saw this version of a Tex-Mex version of fried rice a few weeks ago on The Pioneer Woman and I had to give it a try. Fried rice is a family favorite and so is Mexican, so this sounded right up our alley.
Now, when I made it, I included the jalapeno but was sure to include no seeds. Everyone was good with the about of spice with exception to my husband. He can’t tolerate much spice and said this was too spicy for him. Next time, I will just leave it out and we should be good.
This is super flavorful and a hit with the family. There is no eggs in this fried rice but we were all good with that.
- 1 lb ground sausage
- 1 onion, finely chopped
- 1½ cups frozen yellow corn
- 1 red bell pepper, finely chopped
- 1 jalapeno, finely chopped and seeds removed (or leave out for a mild version)
- 1 tsp chili powder
- Pinch kosher salt
- Pinch red pepper flakes, optional for heat
- Freshly ground black pepper
- 4 cups leftover cooked rice
- 1 Tbsp Worcestershire sauce
- Zest and juice of 1 lime
- 4 scallions, sliced
- ½ bunch fresh cilantro, chopped
- hot sauce to serve with
- In a skillet, add sausage and onion and brown. Then mix in corn, jalapeno, chili powder, salt, red pepper flakes and black pepper. Cook until pepper are tender.
- Add the rice and cook until heated through. Mix in the Worcestershire sauce, lime zest, and juice. Cook until the rice is just starting to brown. Add the scallions and mix in. Serve garnished with cilantro and hot sauce. This way everyone can adjust the heat to what they desire. Serves 6.
Recipe adapted from Pioneer Woman.