My Spice Mexican Rice

Dee Stillwell


I love Mexican anything, when it comes to food. It has to have alot of flavor since my taste buds don't work well. This is my version of rice I make with my green chili enchiladas or other Mexican dishes. I cook it in my rice cooker for easier preperation. Enjoy!

pinch tips: Non-Stick Rice Every Time





10 Min


35 Min


2 Tbsp
olive oil
2 c
brown jasmine rice or if you use white rice, reduce the cooking time
1 medium
onion, grated or chopped very fine
green bell pepper, chopped (optional)
4 c
1 - 15 oz
can tomato sauce
2 tsp
1 tsp
each of chili powder & cumin
1/2 tsp
black pepper & garlic powder
1/4 tsp
cayenne pepper

Directions Step-By-Step

Rinse rice in sieve and set aside to drain. Heat EVOO in large deep skillet with fitting lid. Saute onion & bell pepper until opaque. Add rice and fry for a few minutes. Add water, tomato saauce and spices. Reduce heat and simmer covered until rice is tender and liquid is adsorbed, about 35 minutes. I use a rice cooker to cook mine.
When I made this rice to go with my green chili enchiladas last night, I had no green bell pepper..but I usually add it. So the pic shows no pepper.

About this Recipe

Course/Dish: Rice Sides
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #rice