Classic Mexican Rice With Tomatoes and Peppers

Mexican Rice
Diana Rattray
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4 servings
Ratings (11)

This is an easy and tasty Mexican rice made with the addition of tomatoes and peppers. You probably have all of the ingredients in your pantry. 

Feel free to add a tablespoon or two of minced jalapeno peppers for some heat, or add a dash of crushed red pepper flakes. Chicken stock can be used in place of the beef stock, or make it with vegetable broth if you prefer a vegetarian version.

What You'll Need

  • 2 teaspoons vegetable oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 large clove garlic (minced)
  • 1 cup long-grain rice
  • 1 (14.5-ounce) can diced tomatoes (with liquid)
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups beef broth
  • Optional: chopped cilantro

How to Make It

  1. Heat the vegetable oil in a heavy skillet over medium heat. Add the onion, green bell pepper, and garlic. Cook until the onion is translucent, stirring frequently.
  2. Add the rice to the skillet and cook for about 2 to 3 minutes, or until the rice has browned slightly. Add tomatoes, chili powder, salt, and beef broth.
  3. Bring the to a boil and cover the pan. Reduce the heat to low and simmer until the liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
  1. Garnish with chopped cilantro, if desired.

 

Nutritional Guidelines (per serving)
Calories 285
Total Fat 3 g
Saturated Fat 0 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 302 mg
Carbohydrates 57 g
Dietary Fiber 4 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)