Mexican Rice: Copycat On the Border Rice

Mexican rice side of the border recipe

The Spruce / Ulyana Verbytska

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
236 Calories
15g Fat
20g Carbs
5g Protein
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Nutrition Facts
Servings: 2 servings
Amount per serving
Calories 236
% Daily Value*
Total Fat 15g 20%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Sodium 739mg 32%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 5g
Vitamin C 24mg 122%
Calcium 32mg 2%
Iron 1mg 5%
Potassium 277mg 6%
*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 green pepper, chopped
  • 1 tablespoon chile powder
  • 1 clove garlic, finely chopped
  • 1/4 cup diced tomatoes
  • 1 cup chicken stock
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Mexican rice side of the border
    The Spruce / Ulyana Verbytska
  2. Heat oil in a small saucepan over medium heat. Add rice and cook (stirring frequently to prevent burning) until translucent and toasted 5 minutes.

    Rice
    The Spruce / Ulyana Verbytska
  3. Add onion, green pepper, and chile powder and continue cooking for 5 minutes, stirring often.

    Add onion
    The Spruce / Ulyana Verbytska
  4. Stir in garlic and cook 1 minute longer.

    Stir in garlic
    The Spruce / Ulyana Verbytska
  5. Add tomatoes, chicken stock, and salt and bring to a boil. Cover tightly cook over low heat for 20 minutes.

    Add cover
    The Spruce / Ulyana Verbytska
  6. Remove from heat and allow to sit, covered, for another 5 minutes then fluff with a fork.

    Remove from heat
    The Spruce / Ulyana Verbytska

Raw Egg Warning

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