Mexican Rice

Mexican Rice Recipe

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Linda McClellan


This a real Tex-Mex recipe from San Antonio. I have gotten a lot of complements and requests for it. It is easy to make and quick.


★★★★★ 1 vote

15 Min
20 Min
Stove Top


  • 3
    tomatoes, chopped
  • 1 Tbsp
    lipton chicken flavor base
  • 1 clove
    garlic, coarsley chopped
  • 1 tsp
  • 1 c
  • 1/2 c
    vegetable oil
  • 1 1/2 c
    white rice
  • 1/2
    green bell pepper, sliced
  • 1/4
    onion, sliced

How to Make Mexican Rice


  1. Combine the tomatoes, chicken base, garlic, and salt in a blender and blend until smooth. Add the water and blend well.
  2. Heat the oil in a large skillet over medium heat. Add the rice and cook, stirring, until it begins to brown, about 2 to 3 minutes. Add the bell pepper and onion and allow to cook 2 to 3 more minutes until tender. Drain off any excess oil.
  3. Add the tomato mixture to your rice and cook about 2 to 3 minutes. Add 2 cups hot water, stirring well, then cover, reduce your heat, and simmer for 10 minutes. Reduce the heat to low and cook until the rice is tender and all the liquid is absorbed, 5 to 10 min longer. Enjoy!

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About Mexican Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #rice #Dish #tex-mex

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