I make this fantastic Mexican rice recipe with bell peppers as a side to go with all of my Mexican entrees (not to be mistaken with Spanish rice). The secret is using high quality chicken broth or stock and thoroughly boiling the rice.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon vegetable oil
- 1 cup long grain white rice
- 1 ½ cups chicken broth
- 1 tomato, seeded and chopped
- ½ onion, finely chopped
- ½ green bell pepper, finely chopped
- 1 fresh jalapeno pepper, chopped
- ½ cup chopped fresh cilantro
- 1 cube chicken bouillon
- 1 clove garlic, halved
- ½ teaspoon ground cumin
- salt and pepper to taste
Instructions
- Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
- Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 631 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I took this to a potluck and everyone enjoyed it. I made it just as it was written. We used fresh peppers and tomatoes from the garden.
This is my GO-TO Mexican rice recipe. My whole family raves about this dish.
Delicious and easy! Served with “Spicy Garlic Lime Chicken Breasts” from this site and sweet corn. Definitely will make again!
We love it just the way it is.
Excellent taste. The recipe doesnt read the best but you can figure it out. Took longer to make than advertised.
Best rice ever
Made this exactly as written and it was amazing!!! Had to make another batch cause we all snacked so much on the first batch that i didn’t have enough for dinner!! Amazing
Excellent! This will be the rice dish I’ll serve from now on with my Mexican dinners. Very very good!
Followed the recipe. Family really enjoyed the rice and it went perfect with Tex Mex cheese enchiladas and refried beans. Is it authentic? Depends on where you are from. Is it very good and does it deliver per the recipe – heck ya!!
Really great, and easy to make if you have all the ingredients!
Very good!
ABSOLUTELY DELICIOUS! TASTES VERY AUTHENTIC! MY FAMILY LOVED IT AND WANTED MORE!!! MY FIRST TWO TIMES COOKING THIS WAS TRIAL AND ERROR. THIRD TIME WAS THE CHARM! JUST RIGHT!! I WOULD SUGGEST TO ADD ALL INGREDIENTS IN BEFORE YOU START COOKING THE RICE! IF NOT, YOUR RICE WILL BE VERY MUSHY AND OVERCOOKED. I HIGHLY RECOMMEND THIS RECIPE!
Easy side goes well with our Mexican dishes. The only changes I made were 2 cups of broth and I didn’t have a jalapeno pepper so added a bit of cayenne pepper for a bit of heat.
This tasted fine, a little bland,but really isn’t Mexican Rice.
Did a double batch last night and it was a big hit. I just put all the veggies and spices in with the rice and sautéed it all together. To another reviewer, thanks for the tip of sealing the pan so the lid fits tight and not opening it for the 20 minutes it cooked on low. I then let it sit off heat for 10 minutes and it was perfect! Thanks for the recipe- it’s a keeper.
I love it but I tweeked it. Pre cook the onions, garlic, peppers and I added corn and diced tomatoes. I cooked them until onion was translucent then used rest of recipe. I added extra cumin and cilantro and a half a lime while it cooked so cilantro didn’t go mushy and 2 tbsps tomato paste. I don’t like spice so no hot peppers used red, yellow and orange. Its a great base recipe that just needed some tweeking by an old gal.
Browned the rice in 1-2 T butter. Sauteed the onion, pepper, and pepper (used half a serrano instead of jalapeno), then added the rice and broth. I meant to cook down the rice for 20 mins on low/covered before adding tomato, but half way through cooking, the rice looked like all of the liquid was gone, so I opened the pot and added a can of diced tomatoes in place of the fresh tomato. I used a Mexican brand of long-grain rice – the rice overcooked but had good flavor. Instead of chicken broth, I used no-chicken bouillon + water. added squeezed lime before serving.
Excellent. I used about 1 cup of canned fire roasted tomatoes instead. Cooking time was longer than 20 min. More like 40 min on low burner.
Didn’t change except garlic powder and seeds of tomato were left in. Liquid was not enough so I added as needed and was about 2 1/4 cups. Very tasty.
Very good! And so easy!! Everyone loved it including my husband who usually rolls his eyes when I say we’re having rice. Rice was fluffy even though I “peeked” . I added a can of black beans the last 2 minutes of cooking and it was great….also added a squeeze of lime juice like a review mentioned. Thanks for the great recipe. Love this website ??
Awesome Mexican rice! Thanks for sharing.