Jess's Mexican rice

Jess's Mexican Rice Recipe

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Jessica Hannan


I love Mexican rice!
I love the tomatoes and the veggies and of course the rice!
This is easily made by stuff that is on hand, and is a tasty alternative to Mexican rice made with high sodium, MSG laden tomato and chicken bouillon.


★★★★★ 1 vote

5 Min
20 Min


  • 1/4 c
    vegetable oil
  • 2 c
    jasmine rice
  • 1/2 medium
    yellow onion, diced
  • 1/2 small
    green bell pepper, diced
  • 1/4 c
    tomato paste
  • 1 can(s)
    tomatoes with green chilis
  • 3 c
    boiling water
  • ·
    salt and pepper to taste

How to Make Jess's Mexican rice


  1. Prep your veggies.
  2. Preheat skillet with lid, over medium heat.
    Once hot, add the oil, swirl the pan.
  3. Saute the rice, onions and bell pepper until the rice looks toasted. This takes about 3-5 minutes.
  4. Stir in the tomato paste and stir until it coats the rice.
    Pour in tomatoes with chilis and boiling water.
    Stir well.
  5. Cover and let simmer for 15 minutes.
    Salt and pepper to taste.

Printable Recipe Card

About Jess's Mexican rice

Course/Dish: Rice Sides
Regional Style: Mexican
Dietary Needs: Vegetarian

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