Mexican Rice: On the Border Rice Recipe

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 my favorites. I don't care for refried beans (I figure if they couldn't fry them right the first time, frying them again won't help) but rice with some enchilada sauce and an enchilada or two on the side makes me a happy gringo.


  • 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.

*Recipe for chile powder.