Mexican Rice: On the Border Rice

Rice in wooden bowl
Barcin/Creative RF/Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
432 Calories
15g Fat
66g Carbs
11g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 432
% Daily Value*
Total Fat 15g 19%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 841mg 37%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 12%
Protein 11g
Calcium 149mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mexican rice (or Spanish rice) is a staple in Mexican restaurants and one of our favorites. We don't care for refried beans but rice with some enchilada sauce and an enchilada or two on the side makes a wonderful addition.

Ingredients

  • 1/2 cup long grain rice
  • 2 tbsp vegetable oil (separated)
  • 1/4 chopped onion
  • 1/4 cup chopped green pepper
  • 1 tbsp chile powder
  • 1 clove garlic (finely chopped)
  • 1/4 cup diced tomatoes
  • 1 cup chicken stock
  • 1/2 tsp salt

Steps to Make It

  1. Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) for 5 minutes.

  2. Add onion, green pepper, and chile powder and continue cooking for 5 minutes, stirring often.

  3. Stir in garlic and cook 1 minute longer.

  4. Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.

  5. Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.

Note: Add some cubed leftover chicken, pork, or beef to the rice while it cooks and you have a delicious and inexpensive meal.