Mexican Rice

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 1/2 cups long-grain rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 2 cups water
  • 1 (14 1/2-ounce) can diced tomatoes with green chiles
  • 1 teaspoons chili powder
  • 1 teaspoon salt
  • 1 cup shredded Cheddar
Directions
Watch how to make this recipe

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.


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4.6 67
I like a bit more spice/flavor. Here's an adapted version that worked well! Uses the Indian fry technique to release the spice flavor into the butter. Ingredients 1 1/2 tablespoons butter 1 cup long-grain rice 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 1/4 cups water 1 cup fire roasted crushed tomatoes 1 teaspoons chili powder 1/2 teaspoon cumin 1 teaspoon tomato paste 1 teaspoon salt Directions In a large saucepan, melt the butter over medium heat. Add the chili powder and cumin and fry for 20 seconds or so, until fragrant. Add the onion, peppers, and garlic and cook for a few minutes to infuse with spice/butter. Add the tomato paste and stir. Add the rice and cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Cover and let stand for another 10 minutes. Fluff with a fork. item not reviewed by moderator and published
Not bad, but nothing special. It didn't WOW me; will not make again. item not reviewed by moderator and published
This is a great recipe. I had to use some of my garden bounty - peppers and tomatoes. It didn't change the outcome of this recipe. Delicious! I added Mexican oregano and a T of capers. item not reviewed by moderator and published
Not bad at all. item not reviewed by moderator and published
Excellent! I have tried to find the perfect spanish rice recipe and this is it. The entire family loves it and this is now the go-to recipe. No more prepackaged spanish rice for us! I do not add the cheese--perfect without it! Fresh and easy to make! item not reviewed by moderator and published
Made it for a party. Everyone loved it. item not reviewed by moderator and published
Our family loved it!!! item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
This has become a family favorite. Because my daughter is vegan I omit the cheese and replace the butter with olive oil. I also add a can of drained, rinsed black beans. So, so good. item not reviewed by moderator and published
The best Spanish rice yet. The thing that made it extra good was that added cheese. Way to go Paula! item not reviewed by moderator and published
Very good! Used a can of Rotel because it's the best tomato-chili in a can. Served it along side Tyler Florence's "Mexican Pot Roast Tacos". Yum!!! item not reviewed by moderator and published
I have been searching for years for the perfect spanish rice/mexican rice dish and this is it! Excellent! Did not add the cheese because my chicken entree involved cheese. But this rice did not need it! Very flavorful without it. Also took the advice of other reviewers and used 1 cup of broth (I had beef on hand but would also use chicken to replace 1 of the 2 cups of water. A keeper! item not reviewed by moderator and published
Love it & it was easy to make so I will make it again. item not reviewed by moderator and published
Very good side dish for a homemade enchilada dinner when I'm craving mexican food but am thousands of miles away from home sweet home in Texas. Chicken broth (or chicken base added to the water makes it more flavorful. I also used Minute parboiled brown rice, so it was a little more nutritious and cut down on cooking time. item not reviewed by moderator and published
It's so tasty and also we can add more vegetables to our dinner. My husband loves Mexican food and he loves this rice! item not reviewed by moderator and published
I have made this recipe as is and it is extremely easy and delicious. I have been experimenting lately, so I made it today but used 1 teas chili powder (as I don't like my food too hot, added 1 teas ground cumin (from fresh cumin seed, added 2 garlic cloves grated, added 1 chile in adobo sauce chopped. I couldn't stop eating it because it was sooooo good. Thank you Paula for a great recipe. item not reviewed by moderator and published
Delicious. Quick. Easy. I have the kids help with the browning while I prepare other dinner items. It's been added to my favorites. item not reviewed by moderator and published
I added two jalapeños for extra spice and plain tomatoes. Also I used brown rice and a little extra water. Excellent and easy! item not reviewed by moderator and published
Aloha Paula! This is the first recipe that I have made of yours. It was really good. I used brown short grain rice because it was all I had. I forgot to add a little extra water, but remembered in time. I also didn't add the cheese since I was making chimichangas that had cheese in it and also topped our refried beans with cheese. I look forward to trying your other recipes. item not reviewed by moderator and published
Just made this recipe. Turned out well, I just think it needs a little more flavor for that amount of rice. Too much rice to spice and veggie ratio. item not reviewed by moderator and published
This dish is so delicious, so far I have done it twice and I had good compliments. I did a few changes since I did not have can tomatoes I chopped two fresh tomatoes and added just a bit of tomato sauce, also I used the Mozzarella cheese not cheddar cause I did not have any, and it came out great ho and also I added Chile Serrano if you wanted spicy. : item not reviewed by moderator and published
Wow, such a great receipe!!! Its so delicious. I used Rotel diced tomtatoes with chili and chicken broth instead of water. Always a hit!! item not reviewed by moderator and published
Amazing! My future Mexican meals won't be complete without this rice. Th flavors were exceptional and pair perfectly with just about anything. Thanks Paula for another great recipe! item not reviewed by moderator and published
So Delicious! So glad I found a homemade mexican rice recipe to go with mexican nights! I changed the recipe to fit minute rice and it turned out awesome! I just used equal parts chicken stock and minute rice and let it simmer then added the shredded cheese, MMmmmm : item not reviewed by moderator and published
Absolutely Delicious! I made it exactly to the recipe for a side dish to steak fajitas for Date Night and everyone loved it! They all said that it was better than the spanish rice we eat at a Pepe's restaurant frequently. I've already been asked to make it for a friends family reunion next August that has a mexican theme. item not reviewed by moderator and published
Wonderful! I added a few things like sausage, ketchup, cayenne pepper, and hot sauce. I used white American cheese instead of cheddar cheese and salsa instead of diced tomatoes because that’s all I had on hand. So tasty and better than buying the box Mexican rice. item not reviewed by moderator and published
Perfect side dish to fajitas! This was really good and not overly spiced like some Mexican rices. It was an easy recipe that I'll definitely make again! item not reviewed by moderator and published
So easy and delicious! I plan on making this more in the future.. It turned out perfectly! item not reviewed by moderator and published
This is a amazing recipe! very delicious! And its super easy!!! i have made it twice now and it came out amazing every thime!! never will buy any store bought mexican rice ever again!!! item not reviewed by moderator and published
Absolutely amazing! I love Mexican food and this is the perfect side for all my favorite dishes. There is always a way to make Paula's dishes a little less guilt provoking, so I used brown rice, which took twice as long to cook, but turned out perfectly. I also left out the cheese because frankly, it's unnecessary and most Mexican dishes are so cheesy already, the side doesn't need to be too. I also used half water and half chicken stock to add more flavor. item not reviewed by moderator and published
Delicious. I used 3 cups of water to the 1.5 cups of rice as this is the ratio I am accustomed to. Also added 2 tsps of Cumin powder but otherwise followed the recipe. Will definitely make again; everyone loved it. item not reviewed by moderator and published
I needed to make a side dish to go with a Crunchy Salsa Chicken. I have sampled and made many Mexican rice dishes, but none as good as this. It was easy to make, complimented the chicken and reheated well. The recipe was easy to follow and all items needed for this recipe were easy to find. Thanks Paula, I have a new family favorite. item not reviewed by moderator and published
I needed something to go with Sandra lee's black bean enchiladas and this was just great! I didn't have peppers and just had canned tomatoes instead of tomatoes with green chilis...and had to use some monterey jack slices instead of shredded cheddar and it was still great! I added a few dashes of hot sauce and YUMMY! Easy, cheap and yummy...that is 5 stars in my book. Thanks Paula! item not reviewed by moderator and published
This is a lovely recipe but i did make a few adjustments with the quantities. I used a whole pepper and onion and when it comes to rice measurements, i just use a beaker as a guide dependant on the amount of people eating but no matter what i always ensure that the liquid covers the rice by about 1 1/2inches, and this is what i did with this recipe. Once I added the tin of tomatoes i just covered the rice with enough water as i stated above and gave it a good stir. It took 13 minutes and was fantastic. i've been looking for a good Mexican rice recipe for ages and this wins hands down. Thank You item not reviewed by moderator and published
POOF! it was gone. What a great recipe, my family LOVED IT! I'll keep this one in my back pocket when I need a quick and easy side with taco's or any tex-mex dish. item not reviewed by moderator and published
This recipe just does not work. Two cups of water is not enough to cook 1.5 cups of rice. item not reviewed by moderator and published
definitely not enough water for brown rice! i added probably around 1-1 1/2 cup of chicken broth once the water and juice from the can of tomatoes ran low. also threw in a few diced jalapenos. fabuloussss! item not reviewed by moderator and published
this is a fair recipe for myself it did not have enough peppers or onion in it .i had to keep adding water to get the rice done. item not reviewed by moderator and published
This was so easy and great. Made it as a side dish for tacos. I made just a couple of changes based on what I had. I used brown rice and added 2 10 oz cans of the tomatoes. I also ended up adding another 1/2 cup of water after about 25 minutes. Total cooking time was about 45 minutes due to the brown rice. I also did not add the cheese and it was still delicious! I did add a little extra garlic as well. item not reviewed by moderator and published
I loved this recipe. My boyfriend and i were trying to think of a side to go with Chimicurri steak and i found this (i know it's mexican but the favors blended great!. SO easy and super tasty! item not reviewed by moderator and published
Great taste, hands down. However, using the rice recommended and the water recommended at the recommended temperature, yielded hard rice in a very tasty soup. Turned up the temp and then proceeded to make a kind of mexican risoto, adding more and more water to get the rice to soften up. Will try again with a different rice, because the taste is spot on and it is a great addition to burritos and fajitas nights. item not reviewed by moderator and published
Hands down the best dish with rice I ever made. always had problems with rice in the past but this was great. great flavor, great texture, all around delicious! 5 stars!!! item not reviewed by moderator and published
DELICIOUS! The only reason I put a 4 star rating is that I was looking for a "not mushy" rice. HOWEVER, it WASN'T mushy before I put in the cheese. OMG! THE CHEESE!!! THAT made it just wonderful! item not reviewed by moderator and published
I've made this twice now (the 2nd at my husband's request. SOO Yummy! Day 1 - we enjoyed with Fajitas, Day 2, we made stuffed bell peppers! MMMM item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
I made this rice for a dinner party. It was a cheesy yummy success. I tripled the recipe and it came out perfectly. The only thing i did differently was a little less water and not quite as much cheese, about a 1/3 less. Thanks for a great recipe that I will be using for years to come. item not reviewed by moderator and published
OMG Paula this is a very tasty recipe. I did not have a bell pepper but I did have the other ingredients, my boys even loved it. I tried another recipe a few weeks ago and it was horrible of course it was not one of yours, it wasn't even a recipe from food network, I learned my lesson the hard way. item not reviewed by moderator and published
Great Rice! item not reviewed by moderator and published
This was okay, and works in a pinch if you want Mexican rice but can't make it to the store to purchase ingredients for other recipes that are a bit more involved. I think I'll try it once more, but I'll switch out the green bell pepper with a roasted poblano, and will omit the cheese. item not reviewed by moderator and published
Good stuff! I'm already trying to figure out how to use this for the base of a Mexican casserole. Next time I make it, I may leave the cheese out, because I think this would be a pretty good classic Spanish/Mexican rice even without the cheese. Although I love Paula, I was very skeptical about a Mexican recipe from her. This is very flavorful, and pleased this Mexican food fan. item not reviewed by moderator and published
Great flavor, good dish to go with a Mexican meal. I didn't have any onion so I used onion powder, added some cumin, and used brown rice. A little spicy so I didn't give it to my 3 yr. old. Give it a try. item not reviewed by moderator and published
Made this for a dinner party and there were no leftovers! Everyone loved the flavor of this rice, it was the perfect accompaniment to enchiladas. I made the recipe as is and it was very flavorful, but next time I will add some minced jalapenos for a little more heat. item not reviewed by moderator and published
Isn't obvious when someone is a "hater" of one of the chefs when they give a low rating when everyone else loves it. item not reviewed by moderator and published
This was great with a lot of flavor. I made the recipe as-is with the exception of using brown rice and skipping the cheddar but sprinkling some Mexican blend cheese on top to serve. I agree, my kids did not eat this but if I blend up the diced tomatoes, chiles and peppers next time I think they would love the flavor. This makes a wonderful side dish to any Mexican dinner! item not reviewed by moderator and published
I added 1 can of black beans [drained and rinsed], 2 grilled chicken breasts [cubed], and 2 jalapenos [diced, with seeds and ribs]... real good stuff. Throw in some frozen corn too if you have it on hand. I'd also like to throw a shout out to Mark and Jeff. Holla. item not reviewed by moderator and published
It was not up to her usual standards. item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
Wonderful! I added in 1/2 tsp cumin and about 1/2 cup of yellow corn - to make this a full on meal, adding black beans as well would be great!- Also used brown rice and reduced fat sharp cheddar cheese. Since my kids were eating it, I used tomato sauce and added in green chilies separately for my husband and me. Personally, I would have liked the diced tomatoes Paula used, but my kids wouldn't have touched it if they saw little chunks of tomatoes. Topped it with some Greek yogurt and a little taco sauce -used on grilled chicken I served it with.- This will be a staple in my house! No more powdered and salty packets for us :. Thx Paula! item not reviewed by moderator and published
Was a total hit with the family! Mom loved it so much that she is begging for the recipe.. Thanks Paula! item not reviewed by moderator and published
AWESOME RECIPE! Made this in my rice cooker - sauteed the butter/rice/vegies on high stirring occasionally, then added the remaining ingredients, put the lid on, and let the rice cooker do the rest and keep it warm. Was not sure how my family would like the cheese mixed in with the rice, but everyone raved over it. Perfect filling for inside burritoes or to serve on the side of fajittas or enchilladas. Leftovers fantastic on their own or with a little chopped chicken added. item not reviewed by moderator and published
This was a great complement for enchiladas, and it tasted just as good reheated the next day. item not reviewed by moderator and published
This was a fabulous recipe! There were no leftovers! item not reviewed by moderator and published
I made this for supper tonight I'm going to keep this one. Very flavorful I added a mix blend of Mexican shredded cheese. item not reviewed by moderator and published
This recipe is one of the best mexican rice recipes I've ever made, or tasted. And Paula, you are such a lady and a real joy. Great !!! item not reviewed by moderator and published
I made this recipe, but my husband bought red bell pepper instead of green but it was very good. It didn't have a bitter taste. Great blend and enjoyed it. item not reviewed by moderator and published
I tried this side dish yesterday with my Mexican theme dinner. This is the best rice dish I have ever tasted. I know what made this dish so great........the cheese. There is so much flavor and creamy texture. My party goers all loved the dish. Thanks Paula for a great recipe. item not reviewed by moderator and published
thank you so much for having a REAL MEXICAN chef on your show. 2 thumbs up to you and your son's. i have eaten at lady and son's many times when we travel to so. carolina via ga. we have also eaten at your brother bubba place. GREAT FOOD. anyway the recipes on this show are super. i have made mex. rice all my life but never this way. it was wonderful. and the guacamole was wonderful too. i haven't tried the shrip tacos but i'm sure they will be great. thank you again for a REAL MEXICAN chef. linda item not reviewed by moderator and published
I forgot to add....I brown the onions, peppers, rice and butter in the pan and then throw it and the rest into my rice cooker. Perfect every time and it keeps it warm until ready to serve. item not reviewed by moderator and published
If you loved it, how come you only gave it a one star rating????? item not reviewed by moderator and published
then add more water; sometimes you have to make your own judgements. item not reviewed by moderator and published

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Recipe courtesy of Ree Drummond