Classic Mexican Rice With Tomatoes and Peppers

Mexican Rice
Diana Rattray
Ratings (13)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
285 Calories
3g Fat
57g Carbs
8g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 285
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 13%
Protein 8g
Calcium 93mg 7%
*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.)

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.

Ingredients

  • 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

Steps 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.

  4. Garnish with chopped cilantro, if desired.