mexican rice
(2 ratings)
This is one of my families favorite recipes. There is never any left. We have it with Pinto beans and Enchiliadas, of course. But you don't have to have it with these dishes, it makes a good side dish with anything.
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(2 ratings)
yield
8 to 10
prep time
10 Min
cook time
30 Min
Ingredients For mexican rice
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8 slicebacon - fried, drained, chopped, set aside
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2 clong grain white rice
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1small onion - chopped
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1/2green bell pepper - sliced thin
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2 canrotel tomatoes with green chilies
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2 tspchili powder
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1 tspground cumin
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1 tspsalt
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1/2 tspblack pepper
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1/2 tspgarlic powder or granules
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1 canchicken broth - 2 cups
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water as needed
How To Make mexican rice
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1In same skillet (I use large iron skillet) that bacon was fried in, use reserved grease and brown the rice, stirring often so not to burn rice. When rice is getting brown, add onion and bell pepper, cook until vegetables soften, still stirring often.
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2Add tomatoes, juice and all (can rinse can with some water and use in rice),and all of the seasonings and broth. Mix well. Cover and simmer until rice is done, about 30 minutes. Top with chopped bacon.
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3Hints: You can uncover and check the rice and stir as needed. You can use Minute Rice but don't cook as long and will result with softer rice. You can us brown rice but cook longer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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