The Pioneer Woman Tasty Kitchen
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Mexican Rice

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Easy

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Description

Simple Mexican Rice perfect for veggie burritos or paired with refried beans.

Ingredients

  • 1 whole Green Bell Pepper, Diced
  • 1 whole Small Onion, Diced
  • 2 whole Jalapeños, Minced
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Salt
  • 1 pinch Pepper
  • 1 teaspoon Chili Powder
  • 1 pinch Cumin
  • 1 cup Rice
  • 1 can (14.5 Oz. Size) Diced Tomatoes, Undrained (can Use Mexican-style Or Plain)
  • 1-½ cup Chicken Broth

Preparation

Saute pepper, onion, jalapenos, and garlic in oil until tender. Sprinkle with salt, pepper, chili powder, and cumin. Add rice and stir to coat with the vegetable mixture.

Stir in tomatoes and their juices, and the chicken broth. Cover and bring to a boil over medium heat. Reduce heat to low and allow rice to cook until liquid has been absorbed and rice is tender. (This took me about 15–20 minutes.)

Tip for adjusting the heat: if you want things spicier, leave the seeds in the jalapenos. Alternately, you can use Rotel-style tomatoes instead of plain diced tomatoes. They’re sold in different heat levels, so you can control the heat.

6 Comments

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tammyhershberger on 3.21.2016

This recipe is AWESOME! I didn’t have any jalepenos, but had a can of diced green chilies, so I used those. And chopped up a can of stewed tomatoes that I had on hand. Otherwise, followed recipe as directed, and it is delish! Was a perfect side to Zucchini Chicken Enchilada Boats!

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Beachbumette on 5.21.2011

I love this recipe. I added a can of original Rotel tomatoes, a 14.5 ounce can of Swanson’s reduced sodium chicken broth, some fresh cilantro, a small fresh jalapeno and right before it was done, I added a handful of frozen corn. I also used about 1/2 teaspoon of cumin instead of just a pinch.
I put all the veggies and cilantro in my Kitchen Plus 2000 chopper, so they were chopped pretty fine. Did I say I LOVE this recipe?? :D

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dianakins on 5.15.2011

Good recipe. Next time, I plan to try two cups of rice. There seemed to be too many vegetables in each bite.

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3hungryboysmama on 4.18.2011

I wish I would have seen this yesterday since we had mexican for dinner. I’ve been looking for a mexican rice recipe for a while now. I can’t wait to try this one out. Thanks.

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whatlifedishesout on 4.9.2011

I needed a good mexican rice recipe, and this looks great! I’ll be giving it a try very soon!!

6 Reviews

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mblama on 4.12.2019

Very yummy!

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tammyhershberger on 3.21.2016

Excellent recipe!!!

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mintymoo on 9.5.2013

Delicious!! I did not change a thing and it came out perfect! we all loved it!

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ALilBitofEverything on 3.5.2013

This is a perfect Mexican rice recipe! I used fire roasted tex mex tomatoes, which made it HOT! Was still delicious, though! I may change up the tomatoes, as the recipe suggests, depending on the crowd, but I wouldn’t change anything else. Great recipe!

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zinnia on 5.4.2012

I have tried a lot of Mexican Rice recipes and couldn’t find the ‘right’ one. This is the ‘right’ one, not too overpowering so that it does not pair well with other food, or too bland and an after though! I have used both regular tomatoes and Rotel. I like to serve it with grilled meats.

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