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Tex-Mex Fried Rice


  • 2 tablespoons vegetable oil

  • 1 can hominy or 2 ears of corn (14 ounces), kernels removed

  • 1 small red onion, chopped

  • 1 jalapeño, seeded and chopped

  • 2 cloves garlic, finely chopped or grated

  • 2 cups cooked long grain white rice

  • 1/4 cup chopped cilantro (about a handful)

  • 2-3 small tomatoes, seeded and diced

  • A few dashes hot sauce (more if you like it spicy!)

  • Salt and ground black pepper


Place a medium skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the hominy or corn, onion, jalapeño and garlic to the pan, and cook until the veggies are golden brown, 5-6 minutes. Add the rice to the pan and continue cooking until the rice is light golden and crispy, 3-4 minutes. Remove the pan from the heat and stir in the cilantro, tomatoes and hot sauce. Season with salt and pepper and serve warm alongside Hanger Steak with Margarita Marinade.