4 Videos | Photo: Mexican Rice Recipe
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
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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By Chef #197320
St. Maarten, FL
on May 06, 2012
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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.
By Jodi Brown
on April 18, 2012
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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.
By cochamama
Denver
on April 11, 2012
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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!
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