Our simple Blackstone Mexican Fried Rice takes the bold flavors you love from Mexican cuisine and applies them to a fried rice base for a fast, flexible, and very satisfying meal. Spicy or mild, hearty or light, this recipe adapts to what you have on hand—serve it with tortilla chips, tuck it into warm tortillas, or plate it with your favorite toppings. It’s easy to make on a griddle and a great way to use leftover rice and taco night ingredients.
Mexican Fried Rice
This dish is more of a creative mash-up than a traditional Mexican recipe. It borrows flavor elements commonly used in Mexican cooking—like carne asada, cilantro, salsa, and cheese—and applies them to fried rice techniques often seen in Asian cuisine. The result is a crowd-pleasing, highly customizable meal that brings bright, spicy, and savory notes together on a hot griddle.
If you’re looking for an authentic Mexican rice dish from a traditional regional cuisine, this is not that. If what you want is approachable, bold, and delicious fried rice with a Mexican influence, this is exactly the recipe to try.
Recipe Shopping List
Here’s everything you’ll want on hand before you start. Exact amounts and a printable recipe are included in the recipe card further down.
- Chilled cooked white rice
- Avocado oil or other neutral oil
- Black beans
- Corn
- Onion
- Marinated carne asada or other cooked steak
- Rotel (diced tomatoes with chiles) or a similar tomato-chile mix
- Salsa or enchilada sauce
- Shredded Mexican-blend cheese
- Fresh cilantro and preferred taco toppings
How To Make This Recipe
Below is a straightforward overview of the cooking process. When cooking on a griddle, the key is high heat, quick movement, and working in sections so everything gets a chance to brown and develop flavor before you combine it.
- Preheat the griddle – Get it very hot. You’ll be cooking a lot on the surface and want every item to sear and toast quickly.
- Section the griddle – Use one third for vegetables (corn, beans, onion), one third for the rice, and one third for the meat. Cooking separately helps each element develop texture.
- Add sauce – Once everything is browned, pour the Rotel and salsa or enchilada sauce over the combined ingredients and mix thoroughly so the rice absorbs the flavors.
- Melt the cheese – Turn the heat down slightly, cover the griddle area with cheese, and let it melt into the rice for a creamy finish.
- Serve – Garnish with cilantro and your preferred taco toppings, and enjoy with chips or tortillas.
Recipe FAQ
Store leftovers in an airtight container in the refrigerator for 2–3 days. Cool the rice to room temperature before refrigerating, and place it in the fridge promptly.
Reheat in the microwave for a quick option, stirring halfway through for even heating. For better texture, reheat on a hot skillet or griddle with a splash of oil to restore some crispness to the rice.
This recipe is ideal for using up leftovers: jalapeños, roasted peppers, cooked chorizo, leftover grilled vegetables, or shredded chicken all work well. Adjust sauces and spice to match your family’s preference.
Related Mexican-Inspired Recipes
- Crispy Smoked Pulled Pork Tacos
- Street Corn Off The Cob
- Skirt Steak Street Tacos
- Quesabirria Tacos
- Fish Tacos with Peach Salsa
- Blackened Shrimp Tacos
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Blackstone Mexican Fried Rice
This easy Blackstone-style fried rice blends favorite Mexican flavors—carne asada, Rotel, salsa, beans, and cheese—into a satisfying griddle meal. It’s fast to prepare and highly customizable.
15 minutes
15 minutes
30 minutes
Ingredients
- 6 cups cooked white rice, chilled
- ⅓ cup avocado oil
- 1 cup black beans, drained
- 1 cup corn, drained if using canned
- ½ cup diced onion
- 2 cups thinly sliced marinated carne asada
- 1 can Rotel (diced tomatoes and chiles)
- ½ cup salsa or enchilada sauce
- 2 cups shredded Mexican-blend cheese
- 4 tablespoons chopped cilantro
Instructions
- Preheat your griddle over high heat and spread a thin layer of avocado oil across the surface.
- Cook the beans, corn, and diced onion on one third of the griddle, stirring occasionally until heated through and the onions are translucent.
- Spread the rice in a thin layer on another third of the griddle. Let it toast for a few minutes before stirring so it develops texture; add a little more oil if the rice sticks.
- Place the carne asada on the remaining third, allowing it to brown on one side before flipping to seal in flavor.
- Combine the rice, vegetables, and meat, then pour the Rotel (including its juice) and salsa or enchilada sauce over everything. Use large spatulas to mix thoroughly so the rice soaks up the saucy mixture.
- Reduce the heat slightly, sprinkle the cheese over the mixture, and cover the area until the cheese melts into the rice.
- Garnish with chopped cilantro and any preferred taco toppings such as sour cream, avocado, or diced tomatoes. Serve immediately with tortilla chips or warmed tortillas.
Notes
If you don’t have pre-marinated carne asada, you can substitute grilled steak, shredded rotisserie chicken, or sautéed chorizo. For a vegetarian version, omit the meat and add extra beans, roasted peppers, or tofu.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving (estimate):
Calories: 475
Total Fat: 22g
Saturated Fat: 7g
Cholesterol: 51mg
Sodium: 528mg
Carbohydrates: 48g
Fiber: 3g
Sugar: 3g
Protein: 22g
Nutrition data provided here is only an estimate.
This Blackstone Mexican Fried Rice is a versatile, flavor-forward dish perfect for feeding a crowd or turning small leftovers into a main course. Adjust the heat and ingredients to match your taste, and use this method any time you want to combine robust Mexican flavors with the comforting texture of fried rice.