Mexican Kidney Bean Fried Rice

Prep Time:

Cook Time:

Serves: 6


  • 2 tablespoons olive oil

  • ¼ cup chopped onion

  • 2 cups mixed bell peppers, chopped

  • ½ cup shredded red cabbage

  • 1 15-ounce can of diced tomatoes

  • 1 cup crushed tomatoes

  • 1 15-ounce can organic Green Valley Dark Red Kidney Beans

  • 1 cup organic Green Valley Whole Kernel Corn, drained

  • 1 tablespoon oregano

  • 1½ teaspoons cumin

  • 1 to 2 teaspoons chili powder

  • ¼ to ½ teaspoon smoked paprika

  • 3 cups (570 g) cooked brown rice

  • Sea Salt, to taste


  1. Heat the oil over medium-high heat. Add the onions and sauté until translucent, about 4-5 minutes.

  2. Add the bell peppers and cabbage and sauté 2-3 more minutes. Turn down heat to medium.

  3. Add tomatoes (diced and crushed), kidney beans, corn, oregano, cumin, and chili powder. Cook until peppers are tender and the flavors have melded, about 15 minutes, stirring every 5 minutes or so.

  4. Turn the heat up to medium-high and break up the cold cooked rice into the mixture. Keep stirring and cook until the rice is thoroughly heated, about 10 minutes.

  5. Add salt to taste.

*Try adding in leftover cooked meats or additional veggies to customize your fried rice!

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.