Mexican Rice

Francine Lizotte


Filled with flavorful ingredients, this is an excellent side dish for different entrées. It's easy to make, delicious and versatile.


☆☆☆☆☆ 0 votes

4-6 servings
5 Min
30 Min
Stove Top


  • 1 1/2 Tbsp
    canola oil
  • 1/2 c
    onions (red or white), finely chopped
  • 1/2 c
    red peppers, finely chopped
  • 3 large
    cloves garlic, pressed
  • 2 c
    long grain rice such as jasmine
  • 1 can(s)
    (14 oz./398 ml) tomato sauce
  • 1 can(s)
    (4 oz.) green chilies, drained
  • 1 Tbsp
    taco seasoning
  • 1 Tbsp
    granulated sugar
  • 1/2 Tbsp
    chipotle chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    hot paprika
  • 1/4 tsp
    ground turmeric
  • 1/4 tsp
    ground himalayan sea salt
  • 3 c
    low-sodium chicken broth
  • 2 large
    roma tomatoes, seeded and diced
  • 1 Tbsp
    fresh cilantro, chopped

How to Make Mexican Rice


  1. In a large pan over medium heat, add oil. When hot, add onions and red peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute. Add rice and toast until golden brown, about 6 to 7 minutes.
  2. Add tomato sauce and green chiles; stir to combine. Season with taco seasoning, sugar, chipotle chili powder, cumin, paprika, turmeric and sea salt; stir well before pouring in broth. Bring to a boil, cover and reduce heat; simmer for 13 to 14 minutes or until rice is cooked through. Stir in tomatoes and garnish with cilantro before serving.
  3. To view this recipe on YouTube, click on this link >>>>

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