Mexican Rice

Mary Lundschen


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.


★★★★★ 2 votes

8 to 10
10 Min
30 Min


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8 slice
bacon - fried, drained, chopped, set aside
2 c
long grain white rice
small onion - chopped
green bell pepper - sliced thin
2 can(s)
rotel tomatoes with green chilies
2 tsp
chili powder
1 tsp
ground cumin
1 tsp
1/2 tsp
black pepper
1/2 tsp
garlic powder or granules
1 can(s)
chicken broth - 2 cups
water as needed

How to Make Mexican Rice


  • 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.
  • 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.
  • 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.

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About Mexican Rice

Course/Dish: Rice Sides

Show 7 Comments & Reviews

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