(Web Exclusive) Round 2 : Mexican Fried Rice

Ingredients

• 2 strips bacon chopped
• 14.5 ounce beans red drained and rinsed canned
• 14.5 ounce canned tomatoes diced drained canned
• 1 tablespoon canola oil 
• 1 tablespoon chili seasoning 
• 1 tablespoon freshly cilantro leaves chopped
• 1 tablespoon cilantro leaves fresh chopped
• 1 cup regular corn frozen thawed
• 1 tablespoon garlic chopped
• 1  jalapeno diced seeds removed and
• 0.5 medium onion diced red
• 4 servings salt and pepper black freshly ground
• 2.3 cups water 
• 1.5 cups rice long-grain white
• 1 tablespoon vinegar white
• 1  bell pepper diced yellow

Equipment

• bowl
• frying pan
• baking sheet
• pot

Directions

1. Watch how to make this recipe.
2. In a large skillet, over medium heat, fry the bacon until just crisp.
3. Add the jalapenos and saute until slightly softened. Stir in the Zesty Rice Saladand cook until rice is heated through.
4. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste.
5. Sprinkle with chopped cilantro before serving.
6. Heat oil over medium heat in a medium sauce pot.
7. Add garlic, and rice and saute for 2 minutes until rice is toasted.
8. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes.
9. Remove to a baking sheet and let cool.
10. In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro.
11. Mix well and serve.