Copycat On the Border Mexican Rice

Copycat On the Border Mexican Rice

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
267 Calories
9g Fat
40g Carbs
7g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 267
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 614mg 27%
Total Carbohydrate 40g 15%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 7g
Vitamin C 58mg 288%
Calcium 71mg 5%
Iron 2mg 9%
Potassium 555mg 12%
*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. The onion, pepper, and tomato give this rice a lot of flavor that make it a side dish with substance. It can be served anything from simple sauteed vegetables or baked chicken, or other Mexican dishes like flavorful beans, stuffed peppers or fried eggs. Served with some enchilada sauce and an enchilada or two on the side, this rice makes a wonderful meal. You can also include some cubed leftover chicken, pork, or beef to the rice while it cooks and you'll have a delicious and inexpensive dinner.

1:15

Click Play to See How to Make Mexican Rice

Ingredients

  • 2 tablespoons vegetable oil

  • 1/2 cup long-grain rice

  • 1/4 medium onion, chopped

  • 1/4 cup chopped green pepper

  • 1 tablespoon chili powder

  • 1 garlic clove, finely chopped

  • 1/4 cup diced tomatoes

  • 1 cup chicken stock

  • 1/2 teaspoon kosher salt

Steps to Make It

  1. Gather the ingredients.

    Copycat On the Border Mexican Rice ingredients

    The Spruce / Eric Kleinberg

  2. Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) until translucent and toasted, about 5 minutes.

    rice and oil in a saucepan

    The Spruce / Eric Kleinberg

  3. Add onion, green pepper, and chili powder and continue cooking for 5 minutes, stirring often.

    onion, green pepper, and chili powder added to the rice in the saucepan

    The Spruce / Eric Kleinberg

  4. Stir in garlic and cook 1 minute longer.

    add garlic to the rice mixture in the saucepan

    The Spruce / Eric Kleinberg

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

    rice cooking in a covered saucepan

    The Spruce / Eric Kleinberg

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

    Copycat On the Border Mexican Rice in a saucepan

    The Spruce / Eric Kleinberg

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.