By Akshara
July 15, 2026
A wholesome dinner should never mean compromising on bold flavours. This healthy spin on Mexican fried rice utilises a clever combination of spices like cumin, smoked paprika, and dried oregano to create a deeply savoury profile using only a single teaspoon of oil. By packing the skillet with five distinct, vibrant vegetables, you increase the volume and nutrient density of the meal significantly. The natural moisture from the vegetables helps the rice steam perfectly without sticking to the pan, resulting in a light, texture packed dish that works beautifully for busy weeknights or healthy meal prep.
2 cups cooked rice (preferably day old or cooled)  1 tsp vegetable oil  5 veggies: 1/2 cup each of chopped onions, red bell peppers, carrots, sweet corn, and green peas  2 tbsp tomato paste  Spices: 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and salt to taste  Fresh coriander for garnish
Heat the single teaspoon of oil in a large non stick skillet over a medium flame and sauté the onions and carrots for three minutes until they begin to soften.
Add the remaining three vegetablesâthe red bell peppers, sweet corn, and green peasâto the pan, stir frying for two minutes until they are tender yet crisp.
Stir in the tomato paste, ground cumin, smoked paprika, dried oregano, and salt, adding a tiny splash of water if the spices begin to stick to the base of the pan.
Tip the cooled rice into the seasoned vegetable mixture, toss vigorously for three minutes until the grains are heated through and stained a beautiful orange colour, and garnish with fresh coriander.