mexican rice
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.
prep time
10 Min
cook time
30 Min
method
---
yield
8 to 10
Ingredients
- 8 slices bacon - fried, drained, chopped, set aside
- 2 cups long grain white rice
- 1 - small onion - chopped
- 1/2 - green bell pepper - sliced thin
- 2 cans rotel tomatoes with green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder or granules
- 1 can chicken broth - 2 cups
- - water as needed
How To Make mexican rice
-
Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Keyword:
#Onion
Keyword:
#rice
Keyword:
#spices
Keyword:
#tomatoes
Keyword:
#BellPepper
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