Jess's Mexican Rice Recipe

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Jess's Mexican rice

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


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

About this Recipe

Course/Dish: Rice Sides
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy