Mexican Fried Rice with Tomato, Zucchini and Corn

If you have leftover rice (white or brown) this is a tasty way to finish it off.  Any zucchini (or other summer squash) languishing in the fridge, left from last week or overflow from a backyard garden will be the perfect addition.  The basic ingredients listed are a starting point, but you could easily add (or substitute) other vegetables you have on hand such as leafy greens, green beans, potatoes and other types of peppers.

(Serves 4)


  • 3-4 cups cooked rice, or 1 ½ cups uncooked rice
  • Olive oil
  • 2 tsp cumin seeds
  • ½ tsp paprika
  • ½ tsp salt
  • 1 large ear corn, kernels cut from the cob
  • 1 small zucchini, sliced into half moons
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large tomato, finely chopped
  • ½ bell pepper, finely chopped
  • 1 small jalapeno pepper, finely chopped (optional)
  • ½ cup canned black beans, rinsed and drained
  • ½ cup cilantro leaves, finely chopped
  • ½ lime
  • Freshly ground pepper


  1. If using uncooked rice, cook according to directions.  Remove from pan, cool and set aside.
  2. Heat one tablespoon of olive oil in a large sauté pan over medium heat.  Add onion and cumin seeds.  Saute until onions are translucent.
  3. Add garlic, corn, zucchini, jalapeno, bell pepper, tomato and paprika.  Cook for about 3-5 minutes, stirring several times, until tomato is soft, and just a little liquid remains.  Add black beans.
  4. Lower heat and add cooked rice.  Stir to combine and cook until rice is warmed through (about 1 minute).  Remove from heat.  Add cilantro, a drizzle of olive oil, and lime juice, salt and freshly ground pepper to taste.
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  1. Pingback: Indiana: Corn and a Cottage by the Lake | Four Cooking Together

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