Mexican Rice Recipe

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long grain rice, I use Mahatma; 2 1/4 cups water; 1 tablespoon olive oil; 1 small onion; 1 small green bell pepper; 8 ounces tomato sauce; 2 teaspoons chicken bouillon powder, I use Knorr; 1 teaspoon chili powder, I use Spice Islands; 1/2 teaspoon ground cumin; 1 teaspoon chopped garlic; 1/2 cup frozen peas and carrot

Servings: persons

1 1/2 cups long grain rice, I use Mahatma
2 1/4 cups water
1 tablespoon olive oil
1 small onion
1 small green bell pepper
8 ounces tomato sauce
2 teaspoons chicken bouillon powder, I use Knorr
1 teaspoon chili powder, I use Spice Islands
1/2 teaspoon ground cumin
1 teaspoon chopped garlic
1/2 cup frozen peas and carrot

1
Wash and drain rice.
2
Put peeled onion and bell pepper in food procesor and pulse until it is in very small pieces.
3
Put olive oil in pan and saute drained rice for a couple of minutes.
4
Add onion and bell pepper mix and saute for about 1 minute.
5
Add water, bouillon power, tomato sauce, chili powder, cumin, garlic powder and frozen peas & carrots.
6
Boil at med-high heat until water is down to just below the level of the rice. You should still see some bubbling on the surface. This takes about 10 minutes. Cover pan, turn burner down immediately to simmer and leave for 10 minutes more. Turn off heat and leave rice sitting on the burner for at least 10 minutes, undisturbed and covered. Fluff and serve.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups long grain rice, I use Mahatma, 2 1/4 cups water, 1 tablespoon olive oil, 1 small onion, and more.

Yes, Mexican Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice

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