Mexican Rice

Serves: 8

This rice is perfect paired with fajitas, tacos or enchiladas.

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Cook Time:
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2 tablespoons butter
1 1/2 cup 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 tomato with green chiles
1 teaspoon 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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