Mexican Rice

Total Time:
30 min
10 min
20 min

8 to 10 servings

  • 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

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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    Loved it!
    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.
    The best Spanish rice yet. The thing that made it extra good was that added cheese. Way to go Paula!
    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!!!
    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!
    Love it & it was easy to make so I will make it again.
    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.
    It's so tasty and also we can add more vegetables to our dinner. My husband loves Mexican food and he loves this rice!
    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.
    Delicious. Quick. Easy. I have the kids help with the browning while I prepare other dinner items. It's been added to my favorites.
    I added two jalapeņos for extra spice and plain tomatoes. Also I used brown rice and a little extra water. Excellent and easy!
    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.
    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.
    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. :
    Wow, such a great receipe!!! Its so delicious. I used Rotel diced tomtatoes with chili and chicken broth instead of water. Always a hit!!
    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!
    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 :
    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.
    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.
    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!
    So easy and delicious! I plan on making this more in the future.. It turned out perfectly!
    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!!!
    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.
    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.
    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.
    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!
    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 
    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. 
    This recipe just does not work. Two cups of water is not enough to cook 1.5 cups of rice.
    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!
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