Mexican Rice: On the Border Rice Recipe

Rice in wooden bowl
Barcin/Creative RF/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 2 Servings
Ratings (10)

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.

What You'll Need

  • 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

How 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.

    Nutritional Guidelines (per serving)
    Calories 432
    Total Fat 15 g
    Saturated Fat 1 g
    Unsaturated Fat 10 g
    Cholesterol 0 mg
    Sodium 841 mg
    Carbohydrates 66 g
    Dietary Fiber 3 g
    Protein 11 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)