Fantastic Mexican Rice

Carrie R.


Finally! I've been trying for years to come up with a good Mexican rice recipe and a couple of weeks ago I came up with this version that is now a hit with us. I made it again today with a couple of changes and am so delightfully pleased with the results.

This is not the normal dry, tasteless rice you are served in Mexican restaurants. This rice is packed with flavor and pleasantly moist. It can easily be tweaked to suit your families' taste preferences. You could even add chopped chicken to this for a one-dish meal!

Hope you try it and enjoy it as much as we do!


★★★★★ 2 votes

8 - 10 depending on serving size
30 Min
30 Min


  • 2 c
    cooked rice
  • 1/2 lb
    bacon, chopped, cooked, drained
  • 1 c
    chopped onion
  • 2
    jalapeno peppers, small dice, seeds and membrane removed
  • 1
    4.5 oz. can chopped green chilies, with liquid
  • 1
    5.5 oz. can tomato juice
  • 1
    14.5 oz. can petite diced tomatoes, with juices
  • 1 c
    frozen corn (i used bird's eye baby gold and white)
  • 1 tsp
    chili powder
  • ·
    juice of 2 limes
  • ·
    salt to taste
  • 1/4 lb
    monterey jack cheese, grated

How to Make Fantastic Mexican Rice


  1. Brown bacon, drain on paper towel, reserve 2 tablespoons bacon drippings.
  2. Saute onion and jalapeno peppers in reserved drippings just until soft.
  3. To onion and jalapeno peppers, add tomatoes with juice, tomato juice, can of green chilies, corn, juice of 2 limes, salt to taste and chili pepper. Simmer 10 to 15 minutes (long enough to cook corn), then add cooked rice and mix well.
  4. Spread half of rice mixture into lightly greased 8 x 10 baking dish, top with half of grated cheese. Add remaining rice mixture and top with remaining cheese. Bake in a preheated 350 degree oven for 30 minutes

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